GUSTAVO V. BARBOSA-CÁNOVASsites.bsyse.wsu.edu/barbosa/PDF other/LongCV_GB_Sep2010.pdfE-mail: [email protected] . ... Sahlin Faculty Excellence Award for Research Scholarship and Arts,

Professor of Food Engineering and Director Center for Nonthermal Processing of Food

(Office) Department of Biological Systems Engineering Washington State University PO Box 646120 Pullman, WA 99164-6120 USA (Home) 1260 SE Earthtone Court Pullman, WA 99163 USA (Mail) PO Box 158 Pullman, WA 99163 USA Telephone: (Business) (509) 335-6188 (Home) (509) 332-4352 (Cell) (509) 338-5703 Fax: (509) 335-2722 E-mail: [email protected] Websites: http://www.bsyse.wsu.edu/barbosa/

http://bsyse.wsu.edu/~barbosa/cnpf/index.htm Birthplace: Minas, Uruguay EDUCATION Ph.D., Food Engineering, University of Massachusetts, Amherst, 1985

M.S., Food Engineering University of Massachusetts, Amherst, 1982

B.S., Mechanical and Industrial Engineering, University of Uruguay, Montevideo, Uruguay, 1977

GUSTAVO V. BARBOSA-CÁNOVAS

CURRICULUM VITAE

9-27-10

mailto:[email protected]�

http://www.bsyse.wsu.edu/barbosa/�

http://bsyse.wsu.edu/~barbosa/cnpf/index.htm�

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Contents

HONORS AND AWARDS 3 MEMBERSHIP IN SCIENTIFIC AND HONORARY SOCIETIES 4 PROFESSIONAL RECORD 5

I) Academia 5 II) Industrial 9 III) Other 9

SHORT COURSES TAUGHT 9 SPECIAL ASSIGNMENTS 11

ORGANIZATION OF TECHNICAL MEETINGS 12 PROFESSIONAL SOCIETY OFFICES 15 PATENTS 15 EDITOR-IN-CHIEF 15 EDITOR 16 EDITORIAL BOARDS 16 PUBLICATIONS 16

a) Theses 16 b) Books 16 c) Book Chapters 18 d) Peer Reviewed Journal Articles 25 e) Proceedings 41 f) Other Peer Reviewed Publications 44 g) Scientific and Professional Meeting Presentations 45 h) Scientific Interviews 67

UNPUBLISHED WORK 67 FUNDED RESEARCH PROJECTS 67

Principal Investigator 67 Co-Principal Investigator 71

FURTHER STUDIES 71 LANGUAGES 72 EXTRACURRICULAR ACTIVITIES 72

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HONORS AND AWARDS Elected IUFoST Scientific Council Chair, 2012-2014 Sahlin Faculty Excellence Award for Research Scholarship and Arts, Washington State University, 2009-10 Honoris Causa Doctorate from Polytechnic University of Cartengena, Spain, December 2009 Fulbright Senior Specialist Program Fellow, August 2009 Fellow of the British Institute of Food Science and Technology (FSTI), 2006 AIChE Outstanding Volunteer Service Award, 2006 IFT International Division Outstanding Volunteer, July 2005 IFT Nicolas Appert Award, Institute of Food Technologists, 2005—Highest Award in Food Science and

Technology granted by any institution around the world Fellow of the Institute of Food Technologists, The Society for Food Science and Technology, 2003 Elected permanent member of the International Academy of Food Science and Technology (IAFoST), 2003 Elected to Governing Council of IUFoST (International Union for Food Science and Technology), term 2003-2006 Sir Frederick McMaster Fellowship for Excellence in Scientific Research, Government of Australia, 2002 Member, Uruguayan National Academy of Engineering (Uruguay), 2001 John Christian Fellowship to deliver a series of lectures in Food Process Engineering at Food Science Australia-

CSIRO, 2001 International Award, Institute of Food Technologists, 2001 Cited in Lexington’s Who’s Who, 1999-2000 Millennium Edition Faculty Excellence in Research Award, College of Agriculture and Home Economics, Washington State University,

1999 Institute of Food Technologists Scientific Lecturer, 1998-2001 Institute of Food Technologists Scientific Communicator, 1998-2005 Cited in International Who’s Who of Professionals, 1998 Sahlin Faculty Award for Excellence in Research, Scholarship and Arts Finalist, Washington State University, 2000,

2001 and 2002 Sahlin Faculty Award for Excellence in Research, Scholarship and Arts Nomination, Washington State University,

1998, 1999, 2000 and 2001 Researcher of the Year, College of Engineering and Architecture, Washington State University, 1997 Generalitat de Valencia Fellowship to conduct research for three months at IATA (Instituto de Agroquímica y

Tecnología de Alimentos), Valencia, Spain, 1997

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Research Excellence in Biological Systems Engineering, College of Engineering and Architecture, Washington State University, 1996 and 1997

Featured Researcher, College of Agriculture and Home Economics, Washington State University, 1996-1998 ESCOP/ASOP Fellowship, for training in administration leadership, College of Agriculture and Home Economics,

1996 (did not attend) Transactions of the ASAE Paper Award, 1995 Cited in American Men & Women in Science, 1994 Distinguished International Professor, Government of Catalonia, Spain, 1994 University of Lleida Fellowship to conduct research for two months at this Institution, Lleida, Spain, 1994 Honorary Professor, University of Uruguay, 1993-present Kharkov Exchange Faculty Advisor, College of Agriculture and Home Economics, Washington State University (not

accepted, academic schedule conflicts), 1992 and 1993 Outstanding Teaching Faculty in Agricultural Engineering, College of Engineering and Architecture, Washington

State University, 1992 Featured Teacher, College of Agriculture and Home Economics, Washington State University, 1992 Cited in Who's Who Among Hispanic Americans, 1992 Dedication Ceremony, AIChE-Student Chapter, Mayagüez, PR, 1990 NSF-EPSCoR Scholarly Productivity Award for Excellence in Research, 1988 and 1989 University of Massachusetts Fellowship for Ph.D. studies in Food Engineering, 1982-1985 Fulbright Scholarship for Master of Science studies in Food Engineering at University of Massachusetts, Amherst,

1980-1982 Government of Israel Scholarship, Ministry for Foreign Affairs: ‘International Postgraduate Course in Computer

Applications to Water Resources’; Technion, Israel Institute of Technology, Haifa, Israel, 1980 Youth for Understanding Scholarship, to study (7 months) at a USA high school, 1967 (not accepted, academic

schedule conflicts) MEMBERSHIP IN SCIENTIFIC AND HONORARY SOCIETIES Sigma Xi The Scientific Research Society, USA ASME American Society of Mechanical Engineers IFT Institute of Food Technologists, USA ISFE International Society of Food Engineering AIChE American Institute of Chemical Engineers ASAE American Society of Agricultural Engineers ASEE American Society for Engineering Education FPEI Food Process Engineering Institute, USA AUI Uruguayan Society of Engineers AFS American Filtration and Separations Society CRS Controlled Release Society, USA

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ACTA-PR Puerto Rican Association for Food Science and Technology Gamma Sigma Delta The Honor Society of Agriculture, USA Phi Tau Sigma The Honor Society for Food Science, USA FASR-WSU Faculty Association for Scholarship and Research, Washington State University, USA PROFESSIONAL RECORD I) Academia 1998-present Professor of Food Engineering, Biological Systems Engineering, Washington State University,

Pullman, WA 1994-1998 Associate Professor of Food Engineering, Biological Systems Engineering, Washington State

University, Pullman, WA 1990-1994 Assistant Professor of Food Engineering, Biological Systems Engineering, Washington State

University, Pullman, WA Research Interests

Food Preservation by Nonthermal Methods Physical Properties of Foods Food Process Engineering Powder Technology Minimally Processed Foods Solid-Liquid Separation Controlled Release Teaching

BSysE 588 Food Powders (Spring 2009) BSysE 483 Food Separation Processes Design (Fall 2008) BSysE 583 Food Separation Processes Design (Fall 2008) BSysE 4/586 Food Rheology (Spring 1995, 1997, 1999, Fall 2001) BSysE 598 Graduate Seminar (Spring 1992, Fall 1998, Spring 2002) BSysE 4/582 Food Process Engineering (Spring 1991-1997, 1999-2004) BSysE 4/583 Food Separation (Fall 1994, 1996, 1998, 2000, 2002, 2004) BSysE 551 Advanced Food Engineering (Spring 2002) FSHN 433 Agricultural Processing (Spring 1992) BSysE 4/588 Food Powder Technology (Spring 1991, 1997, 1999, 2000, Fall 1993) BSysE 386 Physical Properties of Agricultural Materials (Spring 1991) Visiting Faculty at WSU to Develop Joint Research Projects

Fakhri Shahidi, Ferdowsi University of Mashha, Iran José Ángel Guerrero-Beltrán, Universidad de Las Américas, Puebla, México Mònica Toldrà, Universidad de Gerona, Spain Carmen González, Universidad de Barcelona, Spain (CIRIT Scholar) Mario Pérez-Won, Universidad de la Serena, Chile Arantxa Aznar-Samper, Polytechnic Univ. of Cartagena, Spain (UPC Scholar) Fernando Fernández-Martín, Instituto del Frío, CSIC, Spain (NATO Scholar) Servé Notermans, TNO, The Netherlands (Dutch Government Project) Jorge Vélez-Ruiz, Universidad de las Américas (UDLAP), Puebla, México Javier Borderías, Instituto del Frío, CSIC, Spain Margarita Tejada, Instituto del Frío, CSIC, Spain Cristina Alvarez, Instituto del Frío, CSIC, Spain

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Olga Martín-Belloso, University of Lleida, Spain (NATO Scholar) Marisa Guerra, Simón Bolívar University, Venezuela

Elba Sangronis, Simón Bolívar University, Venezuela Albert Ibarz, University of Lleida, Spain (CYCIT Scholar and CIRIT Scholar) Enrique Ortega, México (Fulbright Scholar) Juan Fernández, Venezuela (USDA Scholar) Javier Arántegui, University of Lleida, Spain (CIRIT Scholar) Lidia Dorantes, Instituto Politécnico Nacional, México (CYTED Scholar) Patricia Martínez, Universidad Autónoma México (CONACYT Scholar) Santiago Esplugas, Universidad de Barcelona, Spain (CIRIT Scholar) Carmen González, Universidad de Barcelona, Spain (CIRIT Scholar) Rafael Pagán, Universidad de Zaragoza, Spain (CICYT Scholar) Javier Raso Pueyo, Universidad de Zaragoza, Spain (CICYT Scholar) Juan Rodríguez, UNELLEZ, San Carlos, Venezuela Beatriz Tovar, Instituto Tecnológico de Tepic, México (CONACYT Scholar) Aurelio López-Malo, UDLAP, México (European Union Project STD-3) Post-Doctoral Fellows Supervised and Supported

Daniela Bermudez-Aguirre 2008- Cristina Bilbao-Sainz 2007-2008 David Sepúlveda 2003-2004 Biansheng Lee 2002-2004 Marcela Góngora-Nieto 2001-2002 Kulbir Pannu 1999-2000 Li Ma 1996-1997 Yaguang Luo 1993-1995 Marian Simpson 1994-1995 Bai-Lin Chin 1993-1995 VictoriaAllen 1993-1994 Qinghua Zhang 1992-1994 Adelmo Monsalve-González 1991-1993 Chair of Graduate Committee

Ph.D. program

Daniela Bermúdez-Aguirre, Ph.D. in Engineering Science (May, 2008) Subba Rao Gurram, Ph.D. in Engineering Science (December, 2007) Bilge Altunakar, Ph.D. in Engineering Science (December, 2007) Mara Estrada, Ph.D. in Engineering Science (November, 2004) José Ángel Guerrero-Beltrán, Ph.D. in Engineering Science (November, 2004) Pablo Juliano, Ph.D in Engineering Science (May, 2006) Guadalupe Olivas, Ph.D. in Engineering Science (November, 2004) José J. Rodríguez, Ph.D. in Engineering Science (August, 2003) David Sepúlveda, Ph.D. in Engineering Science (August, 2003) Gipsy Tabilo, Ph.D. in Engineering Science (December, 2002) Federico Harte, Ph.D. in Engineering Science (December, 2002) María Fernanda San Martín, Ph.D in Engineering Science (December, 2002) Juan Fernández, Ph.D. in Engineering Science (December, 2000) M. Marcela Góngora-Nieto, Ph.D. in Engineering Science (December, 2000) Hong Yan, Ph.D in Engineering Science (December, 2000) Enrique Palou, Ph.D. in Engineering Science (May 1998) Jorge Vélez-Ruiz, Ph.D. in Engineering Science (December, 1996) Humberto Vega-Mercado, Ph.D. in Engineering Science (May, 1996) Li Ma, Ph.D. in Engineering Science (May, 1996) Usha R. Pothakamury, Ph.D. in Engineering Science (August, 1995)

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M.S. program

Maria Luisa Calderón, M.S. in Engineering (December, 1998) Jatuphong Varith, M.S. in Engineering (May, 1998) Nicolás Brancoli, M.S. in Engineering (December, 1996) Subo Chang, M.S. in Engineering (December, 1996) Emily Ren, M.S. in Engineering (December, 1996) Hong Yan, M.S. in Engineering (December, 1996) Blas J. Barletta, M.S. in Engineering (May, 1993) Humberto Vega-Mercado, M.S. in Chemical Engineering (December, 1988)

Member of Graduate Committee

Sumeet Dawhan, Ph.D. in Food Engineering Anchalee Sirichote, Ph.D. in Food Science (May, 2001) Luis Cuebas, M.S. in Chemical Engineering (May, 2000) Malathi Jandhyala, M.S. in Food Science (May, 2000) Elba Sangronis, Ph.D. in Food Science (May, 1999) Li Liang, M.S. in Food Science (May, 1998) Woo-Suk Bang, M.S. in Food Science (May, 1998) Russel Bruhn, Ph.D. in Electrical Engineering (December, 1997) Jiali Zhou, M.S. in Food Science (May 1997) Steve Harrison, Ph.D. in Food Science (December, 1996) Yujia Weng, M.S. in Food Science (December, 1995) José A. Guerrero, M.S. in Food Engineering (May, 1995) Armando Castro, Ph.D. in Food Science (December, 1994) Ndi Embola, Ph.D. in Food Science (December, 1994) Weihua Zhang, Ph.D. in Engineering Science (December, 1994) René Balandrán-Quintana, M.S. in Food Science (November, 1994) Don Spencer, M.S. in Electrical Engineering (May, 1994) Ndi Embola, M.S. in Food Science (May, 1992) Renu Mathew, M.S. in Engineering (May, 1992) Edgardo Avilés, M.S. in Chemical Engineering (May, 1989)

External Examiner

New Zealand

Brijesh Tiwari, Ph.D. Thesis, Biosystems Engineering, University College Dublin, Ireland (2009)

Sarmistha Basak, Ph.D. Thesis, Department of Food Science & Agricultural Chemistry, McGill University, Canada (2001)

Abdul Ghani, Ph.D. Thesis, Department of Chemical and Materials Engineering, The University of Auckland, New Zealand (2001)

Hugh O'Donnell, Ph.D. Thesis, Department of Agricultural and Food Engineering, National University of Ireland (2000)

Michèle Marcotte, Ph.D. Thesis, Department of Food Science & Agricultural Chemistry, McGill University, Canada (1999)

Jordi Pagán, Ph.D. Thesis, Department of Agricultural Engineering, University of Lleida, Spain (1997)

Daniella Salvatori, Ph.D. Thesis, Department of Food Science and Technology, Polytechnic University of Valencia, Spain (1997)

Other Academic Activities

2009 Consultant: Universidad del Bío-Bío, Chile: To develop a PhD Program in Food Engineering

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2002 Consultant: IRTA (Catalonian Research Institute in Food and Postharvest Technologies) Girona, Spain

2000-2001 Consultant: Catholic University Montevideo, Uruguay

1998-2000 Consultant: College of Agronomy, University of Uruguay, Montevideo, Uruguay

1998-2000 Professor: Master’s Program in Food Technology, Valencia Polytechnic University/Catholic University, Montevideo, Uruguay

1998-2001 Chair: Advisory Board, Universidad de La Sabana, Bogotá, Colombia

1996-2000 Visiting Professor, Food Science and Technology Department Instituto Tecnológico de Durango, Durango, México

1994-1997 Adjunct Associate Professor: Food Science and Human Nutrition Department, Washington State University, Pullman, WA

1994-present International Consultant, Food and Agricultural Organization of the United Nations (FAO), Vialle delle Terme di Caracalla, 00100 Rome, Italy

1994-present Research Associate: Area - Chemistry Basic Sciences Development Program (PEDECIBA), United Nations

1994-present Visiting Professor: Food Science and Technology Department, University of Lleida, Lleida, Spain

1993-2004 Visiting Professor: Food Science and Technology Department University of Chihuahua, Chihuahua, México

1992-present Research Associate: Area - Biology, PEDECIBA, United Nations

1991-2004 Visiting Professor: Food and Chemical Engineering Department, University of Las Américas, Puebla, México

1985-1990 Assist. Professor: Chemical Engineering Department, School of Engineering, University of Puerto Rico, Mayagüez, PR

Research Interests: Physical Properties of Foods, Food Process Engineering, Solid-Liquid Separation, Powder Technology, Controlled Release

Teaching:

ME 4012 Analysis of Machine Elements

ME 4025 Mechanical Engineering Design

ChE 4077 Unit Operations in Food Engineering

ChE 5016 Plant Design for Chemical Engineering

ChE 5021 Chemical Engineering Design I

ChE 5022 Chemical Engineering Design II

ChE 5036 Particulate Systems

ChE 5995 Special Problems

1980-1985 Research Assistant: Food Engineering Department, University of Massachusetts, Amherst, MA

1978-1980 Assistant Professor: Mechanical Engineering Department, School of Engineering, University of Uruguay, Montevideo, Uruguay

Teaching: Pneumatic and Hydraulic Control; Machines III (pumps, boilers, compressors, internal combustion engines, turbines)

1974-1977 Instructor: School of Engineering, University of Uruguay, Montevideo, Uruguay Teaching: Thermodynamics; Kinematics and Mechanisms

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1971-1978 High School Physics Lab Assistant: Instituto Batlle y Ordoñez and Instituto Zorrilla, Montevideo, Uruguay. Responsible for: Physics Courses and Physics Lab Instrumentation

II) Industrial

2007-2009 Consultant: Member PEPSICO Innovative Advisory Board (PIAB), Valhalla, New York

2001 Consultant: Key Technology, Inc., Walla Walla, WA

1998 Consultant: Nestlé Research & Development Center, Marysville, OH

1995 Consultant: Coffee Division, Procter & Gamble, Cincinnati, OH

1990 Consultant: Technical Division, Campbell Soup, Casera Foods Division, Barceloneta, PR

1989-1990 Consultant: Technical Division, Caribik-Sun, Tropical Fruit Juices Manufacturer, Mayagüez, PR

1989 Consultant: Production Division H. J. Heinz, Alimentos Heinz de Venezuela, Valencia

1987-1990 Consultant: Technical Division, Lotus, Pineapple Juice Manufacturer, Barceloneta, PR

1987-1988 Consultant: Cervecería India (Brewery), Mayagüez, PR

1987-1990 Consultant: Technical Division, Bumble Bee International (Tuna Factory), Mayagüez, PR

1987-1990 Consultant: Production Division, Starkist Caribe (Tuna Factory), Mayagüez, PR

1978-1980 Mechanical Engineer: Technical Division, Comisión Técnica Mixta de Salto Grande, (Binational Hydroelectric Project; total cost of project: $2 billion, US dollars), Buenos Aires, Argentina

1977-1978 Mechanical Engineer: Technical Division, Fábricas Nacionales de Cerveza (Brewery), Montevideo, Uruguay

III) Other

1985 Advisor: Uruguayan Institute for Standardization (UNIT) on matters of engineering aspects of food and international standards

SHORT COURSES TAUGHT

Feb 2010 University of La Sabana, Short course for faculty and graduate students - How to Write Manuscripts for High Impact Journals, Bogotá, Colombia

Jul 2009 University of Milano, Graduate Course on Emerging Technologies to Process Foods, Milano, Italy

May 2009 University of Udine, Graduate Course on Emerging Technologies to Process Foods, Udine, Italy

Aug 2007 SIFST Workshop on Food Powders Technology, Singapore Institute of Food Science & Technology, Singapore

Sep 2004 Optimización del Manego de Polvos - Prop. fisicas y Aplicaciones de Interés para la Industria de Alimentos, Asociación Argentina de Tecnólogos Alimentarios, Buenos Aires, Argentina

Jun 2002 Fundamentals of Water Activity-Dehydration/Drying and Water Activity, IFT Short Course Series (team of 9 instructors), Anaheim, CA

Jun 2002 Fundamentals of Water Activity-Water Activity Prediction, IFT Short Course Series (team of 9 instructors), Anaheim, CA

Jun 2002 Food Powder Technology and Utilization-Physicochemical Properties of Food Powders, IFT Short Course Series (team of 8 instructors), Anaheim, CA

May 2002 Nonthermal Processing of Foods, University of Lleida, Spain

Aug 2001 Better Process Control School: Instruction for Supervisors of Food Processing Plants in Charge of Processing and Closure Operations as Prescribed by the Food and Drug Administration (team of 6 instructors), Puebla, Mexico

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Feb 2001 Better Process Control School: Instruction for Supervisors of Food Processing Plants in Charge of Processing and Closure Operations as Prescribed by the Food and Drug Administration (team of 3 instructors), Pamplona, Spain

Nov 2000 Dehydration of Foods (team of 3 instructors), College of Engineering, University of Uruguay, Montevideo, Uruguay

Nov 2000 Nonthermal Processing of Foods, University of Las Américas, Puebla, México

Aug 2000 Nonthermal Processing of Foods, Asociación Argentina de Tecnología de Alimentos, Buenos Aires, Argentina

Jul 2000 Nonthermal Technologies in Food Processing and Bioprocessing (team of 5 instructors), 93rd Annual International Meeting of ASAE, Milwaukee, WI

May 2000 Nonthermal Processing of Foods, Universidad Nacional del Litoral, Santa Fé, Argentina

May 2000 Nonthermal Processing of Foods, Universidad de Chile, Santiago, Chile

May 2000 Nonthermal Processing of Foods, Catholic University, Colonia, Uruguay

Mar 2000 Better Process Control School: Instruction for Supervisors of Food Processing Plants in Charge of Processing and Closure Operations as Prescribed by the Food and Drug Administration (team of 3 instructors), Murcia, Spain

Nov-Dec 1999 Advances in Food Engineering, University of Uruguay, Montevideo, Uruguay

Jul 1999 Pulsed Electric Fields: An Update (team of 15 instructors), IFT Short Course Series, Chicago, IL

Jul 1999 Alternative Technologies to Process Foods (team of 15 instructors), IFT Short Course Series, Chicago, IL

May 1999 Nonthermal Processing of Food, Polytechnic University of Cartagena, Spain

Apr 1999 Advances in Pulsed Electric Fields and High Hydrostatic Pressure (team of 10 instructors), Washington State University, Pullman, WA

Dec 1998 Nonthermal Processing of Foods, National Polytechnic Institute, Mexico City, Mexico

Sep 1998 Nonthermal Processing of Foods, Food Research Center (CIAL), Medellín, Colombia

Aug 1998 Nonthermal Processing of Foods, University of Montevideo, Uruguay

May 1998 An Update on Food Preservation Technology (team of 6 instructors), Food and Agriculture Technical Institute (AINIA), Valencia, Spain

Mar 1998 Nonthermal Processing of Foods, Polytechnic University of Valencia, Spain

Dec 1997 Nonthermal Processing of Foods, PLAPIQUI Institute, Bahia Blanca, Argentina

Oct 1997 Nonthermal Processing Foods, Mexican Association of Food Technologists (ATAM) Annual Meeting, Mazatlán, México

Oct 1997 Food Rheology (team of 10 instructors), Menéndez-Pelayo International University, Valencia, Spain

Sep 1997 Nonthermal Processing of Foods, University of Buenos Aires, Argentina

Aug 1997 Nonthermal Processing of Foods, University of Uruguay, Montevideo, Uruguay

Dec 1996 Physical Properties of Foods, Campinas State University, Sao Paulo, Brazil

Sep 1996 Pulsed Power Technologies to Preserve Foods, Universidad de Las Américas, Puebla, México

Aug 1996 New Technologies to Preserve Foods, Universidad de La Sabana, Bogotá, Colombia

Apr 1996 Texture as a Quality Factor in Food Products, University of Lleida, Spain

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Apr 1996 Nonthermal Technologies to Preserve Foods, Mexican Institute of Chemical Engineers, Guadalajara, México

Sep 1995 New Technologies to Preserve Foods, Universidad Central, Caracas, Venezuela

Mar 1995 Cooling/Freezing Technology (team of 7 instructors), Postharvest Institute for Perishables, University of Idaho, Moscow, ID

Nov 1994 Dehydration of Foods, University of Lleida, Spain

Apr 1994 Physical Properties of Foods, Universidad Nacional Experimental de Los Llanos Ezequiel Zamora, San Carlos, Venezuela

Apr 1994 Physical Properties of Foods, Simón Bolívar University, Caracas, Venezuela

Mar 1994 Advances in Food Engineering, University of Lleida, Spain

Nov 1993 Dehydration of Foods, Graduate School, University of Chihuahua, México

Aug 1993 Advances in Food Processing, Department of Food Science and Engineering, University of Uruguay, Montevideo, Uruguay

May 1992 Physical Properties of Foods, Department of Food Science, Catalunya Polytechnic University, Lleida, Spain

Aug 1991 Physical Properties of Foods, Department of Food Science and Engineering, University of Uruguay, Montevideo, Uruguay,

Oct 1990 Food Rheology, Faculty and Graduate Students, Department of Chemical and Food Engineering, Universidad de Las Américas, Puebla, México

Dec 1986 Better Process Control School: Instruction for Supervisors of Food Processing Plants in Charge of Processing and Closure Operations as Prescribed by the Food and Drug Administration (team of 5 instructors), University of Puerto Rico-USAID Agreement, Manta, Ecuador

SPECIAL ASSIGNMENTS

Sep 2008 Scientific Advisory Board Member: Fifth International Conference on High Pressure Bioscience and Biotechnology, San Diego, CA

Sep 2005 International Committee Member: CIBIA V Congresso Iberoamericano de Ingenieria de Alimentos, Puerto Vallarta, Jalisco, Mexico

Apr 2004 International Committee Member: International Conference of Engineering and Food (ICEF 9), Montpellier, France

2003-2008 Chair, Organizing Committee: Food Engineering at Interfaces, 10th International Congress on Engineering and Food (ICEF 10), April 20-24, 2008, Vina del Mar, Chile

Oct 2003 Organizing Committee: 4th Iberoamerican Conference of Food Engineering, Valparaiso, Chile

2003 Institute of Food Technologists Technical Presentation Subcommittee Representative, Chicago, IL

2002- Institute of Food Technologists International Division Technical Program Subcommittee Representative (Annual Program Committee), Chicago, IL

Apr 2002 Food Processing Team Leader: NASA Advanced Food Technology Workshop, Johnson Space Center, Houston, TX

Oct 2001 International Evaluator: Ramón y Cajal Scholarships, ANEP, Madrid, Spain

Nov 1998-2000 Panel Member: FDA-IFT Contract on How to Quantify the Destruction Kinetics of Alternative Food Processing Technologies

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Nov 1998-2000 IFT Representative to the American Society of Agricultural Engineers’ Advisory Council for the Eighth International Symposium on Animal, Agricultural, and Food Processing Wastes (ISAASFPW 2000), Des Moines, IA

1997-2000 IFT Food Engineering Division Technical Representative Program Subcommittee (Annual Program Committee), Chicago, IL

1998-present Washington State University Technical Representative, NC-136/ USDA Project, Pullman, WA

Jun 1994 Panel Review: USDA Food and Agricultural Sciences National Needs Graduate Fellowship Program, Washington, DC

Oct 1993 Food Technology Representative: University of Chile/Washington State University Workshop, Santiago, Chile

Jul 1993 Faculty Advisor: Washington State University-Kharkov Agrarian University Exchange Program (not accepted, academic schedule conflicts)

Jul 1992 Faculty Advisor: Washington State University-Kharkov Agrarian University Exchange Program (not accepted, academic schedule conflicts)

Nov 1989 Coordinator: Trip to San Francisco, CA. Delegation of Chemical Engineering Department at University of Puerto Rico, to attend AIChE Annual Meeting

Nov 1988 Coordinator: Trip to Washington, DC. Delegation of Chemical Engineering Department at University of Puerto Rico, to attend AIChE Annual Meeting

Jul 1987-1991 National Technical Coordinator for Food Preservation: Fifth Centennial of the Discovery of America, CYTED-D

Dec 1987 Coordinator: Trip to New York. Delegation of Chemical Engineering Department at University of Puerto Rico, to attend AIChE Annual Meeting

Oct 1986 Delegate: University of Puerto Rico at Mayagüez for Sigma Xi Centennial Anniversary, Washington, DC

ORGANIZATION OF TECHNICAL MEETINGS

Jun 2009 Moderator: Corporate-sponsored international skill-based volunteering in food production. IFT 09 Annual Meeting + Food Expo, Anaheim, CA

Jun 2009 Session Chair & Moderator: Opportunities for the production of novel foods in Latin America and the Caribbean. IFT 09 Annual Meeting + Food Expo, Anaheim, CA

Jun 2009 Session Chair & Moderator: Innovation in multiphysics modeling of emerging food processing technologies, Part 2: Ultraviolet, ultrasound and cool plasma processing. IFT 09 Annual Meeting + Food Expo, Anaheim, CA

Oct 2008 ISFE: Food Engineering – Past and Future Directions. Session chair, 14th World Congress of Food Science & Technology, Shanghai, China

Jun 2008 Session Co-chair: Shelf Life International Meeting08, 1st Workshop: New analytical and regulatory approaches for safe food packaging, Ischia, Italy

Aug 2007 Chairperson: Food Processing and Engineering - Tools for Quality Food Production, Session A, 10th Asean Food Conference 2007, Kuala Lumpur, Malaysia

Nov 2003 Member, Organizing Committee: Conference of Food Engineering (CoFE), AIChE, San Francisco, CA

Jul 2003 Symposium Co-chair: Engineering: Solutions to Enhance Food Safety. XII IUFoST (International Union of Food Science and Technology Congress), Chicago, IL

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Jul 2003 Symposium Chair, Moderator: (International) Food research from around the world, Annual Meeting of IFT, Chicago, IL

Jul 2003 Symposium Chair, Moderator: Pulsed electric fields: An update, IFT Annual Meeting, Chicago, IL

Jul 2003 Member, Organizing Committee: XII IUFoST (International Union of Food Science and Technology Congress), Chicago, IL

Jun 2002 Symposium Chair: Moderator: The role of IFT in the international food world, IFT Annual Meeting, Anaheim, CA

Jun 2002 Symposium Chair: Moderator: Ultra high pressure: Molecular changes in foods, IFT Annual Meeting, Anaheim, CA

Jun 2002 IFT Short Course Program Director: Fundamentals of Water Activity, IFT Annual Meeting, Anaheim, CA

Mar 2002 Conference Vice-Chair Emerging Technologies to Process Foods, EmerTec 2002, CSIC, Madrid, Spain

Dec 2001 Session Chair: What is New in Pulsed Electric Fields? IFT Nonthermal Processing Division and EFFoST Workshop on Nonthermal Technologies, Technical University of Berlin, Germany

Nov 2001 Session Chair: New Technologies in Food Engineering, COFE, Reno, NV

Nov 2001 Session Vice Chair: New and Emerging Technologies in the Food Industry, CoFE, Reno, NV

Nov 2001 Conference Co-Chair: Conference of Food Engineering (CoFE), AIChE, Reno, NV

Nov 2001 Poster Session Chair: Conference of Food Engineering (CoFE), AIChE, Reno, NV

Jun 2001 Session Chair: Process Sensors and Indicators, IFT, New Orleans, LA

Jun 2001 Symposium Chair: New Food Preservation Technologies, IFT, New Orleans, LA

Mar 2001 Organizing Committee: Nonthermal Processing of Food Workshop, Newark, DE

Mar 2001 Organizing Committee: Third Iberoamerican Conference of Food Engineering (CIBIA III), Valencia, Spain

Mar 2001 Chair: Emerging Technologies in Food Stability I, Iberoamerican Congress of Food Engineering (CIBIA III), Valencia, Spain

Mar 2001 Chair: Emerging Technologies in Food Stability II, Iberoamerican Congress of Food Engineering (CIBIA III), Valencia, Spain

Nov 2000 Session Chair: Dehydration of Foods, AIChE Annual Meeting, Los Angeles, CA

Jun 2000 Symposium Chair: Novel Nonthermal Technologies to Process Foods, IFT Annual Meeting, Dallas, TX

Apr 2000 Conference Vice-President: International Conference of Engineering and Food (ICEF 8), Universidad de las Américas, Puebla, Mexico

Apr 2000 International Committee President: ICEF 8, Universidad de las Américas, Puebla, México

Jan 2000 Organizing Committee: Nonthermal Processing of Food Workshop, Portland, OR

Nov 1999 Conference Chair: Conference of Food Engineering (CoFE), AIChE, Dallas, TX

Nov 1999 Poster Session Chair: Conference of Food Engineering (CoFE), AIChE, Dallas, TX

Sep 1999 Session Chair: Novel Technologies in Food Processing, Food Micro’99, Veldhoven, The Netherlands

Jul 1999 Symposium Chair: Nonthermal Processing of Foods, IFT Annual Meeting, Chicago, IL

Jul 1999 Symposium Chair: Dehydration of Foods, IFT Annual Meeting, Chicago, IL

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Jul 1999 Symposium Chair: Ozone in Food Processing, IFT Annual Meeting, Chicago, IL

Jul 1999 Session Chair: Food Processing Engineering, IFT Annual Meeting, Chicago, IL

Apr 1999 Chair: Nonthermal Processing of Food Workshop, Washington State University, Pullman, WA

Sep 1998 Organizing Committee: Automatic Control of Food and Biological Processes (ACoFoP) IV, Götebörg, Sweden

Jun 1998 Symposium Chair: Preservation of Foods by Pulsed Electric Fields, IFT Annual Meeting, Atlanta, GA

Jun 1998 Session Chair: Thermal Processing, IFT Annual Meeting, Atlanta, GA

Jun 1998 Session Chair: Emerging Technologies in Food Preservation, IFT Annual Meeting, Atlanta, GA

Apr 1998 Conference Chair: Society of Manufacturing Engineering, Chicago, IL

Mar 1998 Organizing Committee: Second Iberoamerican Conference of Food Engineering, Bahia Blanca, Argentina

Nov 1997 Conference Chair: CoFE, AIChE, Los Angeles, CA

Nov 1997 Poster Session Chair: Physical Properties of Foods, CoFE, AIChE, Los Angeles, CA

Nov 1997 Poster Session Chair: Food Dehydration and Concentration, CoFE, AIChE, Los Angeles, CA

Nov 1997 Poster Session Chair: Food Processing, CoFE, AIChE, Los Angeles, CA

Jun 1997 Session Chair: Food Rheology, Annual Meeting of IFT, Orlando, FL

Jun 1997 Session Chair: Food Extrusion, Annual Meeting of IFT, Orlando, FL

Jun 1997 Symposium Chair: Emerging Technologies in Food Processing, IFT Annual Meeting, Orlando, FL

Nov 1995 Session Chair: International Conference on Advanced Technologies in Sterilization and Safety of Foods and Non-Food Products, Sponsored by European Union, Valencia, Spain

Nov 1995 Organizing Committee: First Iberoamerican Conference of Food Engineering, Campinas, Brazil

Nov 1995 Organizing Committee: CoFE, AIChE, Chicago, IL

Nov 1995 Chair: Moisture Relations in Food, CoFE, AIChE, Chicago, IL

Jun 1995 Chair: Sterilization Technologies, IFT Annual Meeting, Anaheim, CA

Jun 1994 Organizing Committee: International Symposium on Properties of Water (ISOPOW) Practicum II, Puebla, México

Jun 1994 Session Chair: Glass Transition and Water Activity in Foods, International Symposium on Properties of Water (ISOPOW) Practicum II, Puebla, México

Jul 1993 Session Chair: Engineering/Modeling I, IFT Annual Meeting, Chicago, IL

Feb 1993-1994 Organizing Committee: Food Preservation by Moisture Control, ISOPOW Practicum II, Puebla, México

Feb 1993 Organizing Committee: CoFE, AIChE, Chicago, IL

Feb 1993 Session Chair: Rheology of Food Systems, CoFE, AIChE, Chicago, IL

Feb 1993 Session Chair: Transport Phenomena in Dispersed Systems, CoFE, AIChE, Chicago, IL

Feb 1993 Session Chair: Dehydration of Foods, CoFE, AIChE, Chicago, IL

Aug 1992 Session Chair: Rheology and Texture of Foods II, CoFE, AIChE Summer National Meeting, Minneapolis, MN

Mar 1991 Session Chair: Dehydration of Foods, CoFE, AIChE, Chicago, IL

Nov 1990 Session Chair: Drying of Foods, Annual Meeting of the AIChE, Chicago, IL

15

Jul 1990 Chair of Four Plenary Sessions: 26th Annual Meeting of Caribbean Food Crops Society (Theme: Germplasm and Biotechnology in Crop Improvement), Mayagüez, PR

May 1989 Chair: 2nd Puerto Rican Meeting for Intermediate Moisture Foods, Río Piedras, PR

Mar1989 Session Chair: Sludge Dewatering, 2nd Annual Meeting of American Filtration Society, Pittsburgh, PA

Feb 1989 Chair: 1st Puerto Rican Meeting for Intermediate Moisture Foods, Mayagüez, PR

Nov 1988 Session Chair: Rheological Properties of Foods, Annual Meeting of AIChE, Washington, DC

Dec 1985 Session Chair: Food Technology, 11th Interamerican Congress of Chemical Engineering, San Juan, PR

PROFESSIONAL SOCIETY OFFICES

Sep 2002 Chair-elect: Nonthermal Processing Division, IFT

Sep 2001-2004 Councilor: Food Engineering Division, IFT

Sep 2001-2002 Chair: International Division, IFT

Sep 2000-2001 Chair-Elect: International Division, IFT

Sep 1998–2000 Technical Program Subcommittee Representative: Food Engineering Division, IFT

Sep 1999-2000 Chair: Food Engineering Division, IFT

Sep 1998-2001 Councilor: Nonthermal Processing Division, IFT

Sep 1998 Chair: Food Engineering Division, IFT

Sep 1997 Chair-Elect: Food Engineering Division, IFT

Sep 1996 Secretary: Food Engineering Division, IFT

Sep 1996-1999 Member-at-Large: International Division, IFT

PATENTS

Chin, B-L., G.V. Barbosa-Cánovas, B.G. Swanson, P.D. Pedrow, R. Olsen and Q. Zhang. 2000. Continuous Flow Electrical Treatment of Flowable Food Products. Part III. US Patent No. 6,019,031.

Chin, B-L., R. Olsen, G.V. Barbosa-Cánovas, B.G. Swanson, P.D. Pedrow and Q. Zhang. 1998. Continuous Flow Electrical Treatment of Flowable Food Products. Part II. US Patent No. 5,776,529.

Chin, B-L., R. Olsen, G.V. Barbosa-Cánovas, B.G. Swanson, P.D. Pedrow and Q. Zhang. 1997. Continuous Flow Electrical Treatment of Flowable Food Products. Part I. US Patent No. 5,662,031.

Zhang, Q., B-L. Chin, G.V. Barbosa-Cánovas, B.G. Swanson and P.D. Pedrow. 1996. Batch Mode Food Treatment Using Pulsed Electric Fields. US Patent No. 5,549,041.

EDITOR-IN-CHIEF

2008-present Food Engineering Reviews (FERE), Springer, New York

1998-present Food Preservation Technology Series, CRC Press, Boca Raton, FL

1998-present Food Engineering Theme, Encyclopedia of Life Supporting Systems (EOLSS), United Nations Educational, Scientific, and Cultural Organization (UNESCO), Paris, France

1995-present Food Engineering Series, Springer, New York, NY

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EDITOR

2000-present Institute of Food Technologists (IFT), Food Engineering Division Newsletter

1995-present Journal of Food Science and Technology International, SAGE Publishers, London, UK

1998-2001 Journal of Innovative Food Science and Emerging Technologies, Elsevier Science, Oxford, UK

1991-1993 Associate Editor, Food Engineering Division Newsletter, Institute of Food Technologists (IFT)

1993-1996 Institute of Food Technologists (IFT), Food Engineering Division Newsletter

EDITORIAL BOARDS

2007-2011 Consejo Editorial. Agrollania, Revista De Ciencia y Tecnología, Universidad Nacional Experimental de Los Llanos Occidentales, Ezequiel Zamora, San Carlos, Venezuela

2000-2005 Journal of Food Science, IFT, Chicago, IL

1999-present Food Science and Technology Series, Processing and Preservation, CRC Press

1998-2001 InSight, Academic Press, London, UK

1998-present International Journal of Food Properties, Marcel Dekker, NY

1997-2004 Lebensmittel-Wissenschaft und-Technologie, Academic Press, London, UK

1996-2008 Journal of Food Process Engineering, Nutrition Press, Turnbull, CT

1994-2004 Journal of Food Engineering, Elsevier Applied Science, Essex, UK

1993-2001 BIOTAM, Universidad Autónoma de Tamaulipas, Tamaulipas, México

1991-1995 Spanish Journal of Food Science and Technology, Spanish Research Council, Valencia, Spain

1988-present Fluid/Particle Separation Journal, American Filtration and Separation Society, Houston, TX

PUBLICATIONS

a) Theses

The Role of Surface Affinity and Interactions in the Segregation of Food Powders, Doctoral Dissertation, University of Massachusetts, Amherst, February 1985

Time and Shear Rate Dependent Flow Characteristics of Selected Fluid Foods, Master’s Thesis, University of Massachusetts, Amherst, September 1982

b) Books

b.1) Published

2000-2010

Zhang, Howard, Gustavo V. Barbosa-Canovas, V.M. Balasubramaniam, Patrick Dunne, Dan Farkas, and James Yuan, eds. 2010. Handbook on Nonthermal Processing Technologies for Food. Ames, Iowa: Blackwell Publishing.

Barbosa-Cánovas, Gustavo V., Alan Mortimer, Dave Lineback, Walter Spiess, Ken Buckle, and Paul Colonna, eds. 2009. Global Issues in Food Science and Technology. USA: Academic Press, Elsevier.

Gutiérrez-López, G.F., G.V. Barbosa-Cánovas, J. Welti-Chanes, and E. Parada-Arias, eds. 2008. Food Engineering: Integrated Approaches. New York: Springer.

Barbosa-Cánovas, G.V., ed. 2007. Food Engineering. Encyclopedia of Life Support Systems. Russian edition. Moscow, Russia: Magister Press.

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Barbosa-Cánovas, G.V., A. Fontana, S. Schmidt, and T. Labuza, eds. 2007. Water Activity in Foods: Fundamentals and Applications. Ames, Iowa: Blackwell Publishing Professional.

Barbosa-Cánovas, G.V., ed. 2007. Food Engineering. Encyclopedia of Life Support Systems. E-book edition. Paris: UNESCO Publishing. [www.eolss.net]

Barbosa-Cánovas, G.V., ed. 2005. Food Engineering. Encyclopedia of Life Support Systems. Paris: UNESCO Publishing.

Barbosa-Cánovas, G.V., Bilge Altunakar, and Danilo J. Mejía-Lorío. 2005. Freezing of Fruits and Vegetables. An agribusiness alternative for rural and semi-rural areas. Rome: Food and Agricultural Organization (FAO) of the United Nations.

Barbosa-Cánovas, G.V., E. Ortega-Rivas, P. Juliano, and H. Yan. 2005. Food Powders: Physical Properties, Processing and Functionality. New York: Springer

López-Gómez, A., and G.V. Barbosa-Cánovas. 2005. Food Plant Design. Boca Raton, FL: CRC Press.

Ibarz-Ribas, A., and G.V. Barbosa-Cánovas. 2005. 2nd Edition. Unit Operations in Food Engineering [Operaciones Unitarias en la Ingenieríia De Alimentos]. Spanish version. Madrid, Spain: Mundiprensa. ISBN: 8484761630 58.

Barbosa-Cánovas, G.V., Maria Tapia, and M. Pilar Cano, eds. 2005. Novel Food Processing Technologies. Boca Raton, FL: CRC Press.

Barbosa-Cánovas, G.V., J. Fernández-Molina, S. Alzamora, M.S. Tapia, A. López-Malo, and Jorge Welti. 2003. Preservation of Foods by Combined Methods: Manual for Industrial Users. Rome, Italy: Food and Agricultural Organization of the United Nations (FAO).

Gutiérrez, G., and G.V. Barbosa-Cánovas, eds. 2003. Food Science and Food Biotechnology. Boca Raton, FL: CRC Press.

Welti-Chanes, J., J. Vélez, and G.V. Barbosa-Cánovas, eds. 2003. Transport Phenomena in Food Processing. Boca Raton, FL: CRC Press.

Ibarz-Ribas, A., and G.V. Barbosa-Cánovas. 2002. Unit Operations in Food Engineering (English version). Boca Raton, FL: CRC Press.

Welti-Chanes, J., G.V. Barbosa-Cánovas, and J.M. Aguilera, eds. 2002. Engineering and Foods for the 21st Century. Boca Raton, FL: CRC Press.

Barbosa-Cánovas, G.V. and Q.H. Zhang, eds. 2001. Pulsed Electric Fields in Food Processing: Fundamentals Aspects and Applications. Lancaster, PA: Technomic Publishing Co., Inc.

Mallikarjunan, K., and G.V. Barbosa-Cánovas. 2001. Proceedings of 7th Conference of Food Engineering (CoFE 2001). American Institute of Chemical Engineering. Reno, NV. Welti-Chanes, J., G.V. Barbosa-Cánovas, and J.M. Aguilera, eds. 2001. Proceedings of International Conference of Engineering and Food (ICEF 8). Lancaster, PA: Technomic Publishing Co., Inc. (2 volumes).

Barbosa-Cánovas, G.V., and G.W. Gould, eds. 2000. Innovations in Food Processing. Lancaster, PA: Technomic Publishing Co., Inc.

Barbosa-Cánovas, G.V., L. Ma and B.J. Barletta. 2000. Food Engineering Laboratory Manual (in Spanish). Zaragoza, Spain: Acribia S.A.

Barbosa-Cánovas, G.V., and H. Vega-Mercado. 2000. Dehydration of Foods (in Spanish). Zaragoza, Spain: Acribia S.A.

Lozano, J., M.C. Añón, E. Parada-Arias and G.V. Barbosa-Cánovas, eds. 2000. Trends in Food Engineering. Lancaster, PA: Technomic Publishing Co.

Ibarz-Ribas, A., Barbosa-Cánovas, G.V., S. Garza, and V. Gimeno. 2000. Food Technology Laboratory Manual (in Spanish). Zaragoza, Spain: Acribia, S.A.

1993-1999

18

Barbosa-Cánovas, G.V., U.R. Pothakamury, E. Palou and B.G. Swanson. 1999. Conservación no Térmica de Alimentos (in Spanish). Zaragoza, Spain: Editorial Acribia, S.A.

Barbosa-Cánovas, G.V., M.M. Góngora Nieto, U.R. Pothakamury, and B.G. Swanson. 1999. Preservation of Foods with Pulsed Electric Fields. San Diego, CA: Academic Press.

Barbosa-Cánovas, G.V. and S. Lombardo, eds. 1999. Proceeding of the 6th Conference of Food Engineering (CoFE), New York: AIChE.

Ibarz-Ribas, A., and G.V. Barbosa-Cánovas. 1999. Unit Operations in Food Engineering (in Spanish). Lancaster, PA: Technomic Publishing Co., Inc.

Ma, L., L. Obaldo, D.C. Davis and G.V. Barbosa-Cánovas. 1999. Engineering Properties of Food and Other Biological Products. St. Joseph, MI: ASAE.

Barbosa-Cánovas, G.V., L. Ma and B.J. Barletta. 1997. Food Engineering Laboratory Manual. Lancaster, PA: Technomic Publishing Co., Inc.

Barbosa-Cánovas, G.V., S. Lombardo, G. Narsimhan and M.R. Okos, eds. 1997. New Frontiers in Food Engineering. Proceedings of Fifth CoFE. New York: AIChE.

Barbosa-Cánovas, G.V., U.R. Pothakamury, E. Palou and B.G. Swanson. 1997. Nonthermal Preservation of Foods. New York: Marcel Dekker.

Fito, P., E. Ortega-Rodríguez and G.V. Barbosa-Cánovas, eds. 1997. Food Engineering 2000. New York: Chapman & Hall.

Barbosa-Cánovas, G.V. and H. Vega-Mercado. 1996. Dehydration of Foods. New York: Chapman & Hall.

Barbosa-Cánovas, G.V. and J. Welti-Chanes, eds. 1995. Food Preservation by Moisture Control: Fundamentals and Applications. ISOPOW Practicum II. Lancaster, PA: Technomic Publishing Co., Inc.

Barbosa-Cánovas, G.V. and M.R. Okos, eds. 1993. Food Dehydration. AIChE Symposium Series, No. 297, Vol. 89.

b.2) In Press

Aguilera, José M., Gustavo Barbosa-Cánovas, Ricardo Simpson, and Jorge Welti-Chanes, eds. Food Engineering Interfaces. ICEF 10. New York: Springer.

b.3) In Preparation

Barbosa-Cánovas, G.V., and Daniela Aguirre-Bermúdez-Aguirre. Handbook of Advanced Technologies in Food Processing.

c) Book Chapters

c.1) Published Chapters

2010

Barbosa-Cánovas, G.V. 2010. Introduction. In: Handbook on Nonthermal Processing Technologies for Food, Howard Zhang, Gustavo Barbosa-Cánovas, V.M. Balasubramaniam, Patrick Dunne, Dan Farkas, James Yuan, eds. Blackwell Publishing.

Barbosa-Cánovas, G.V. and D. Bermudez-Aguirre. 2010. Other milk preservation technologies: ultrasound, irradiation, microwave, radio frequency, ohmic heating, ultraviolet light and bacteriocins. In: Improving the safety and quality of milk, vol. 1, M. Griffiths, ed. Cambridge, UK: Woodhead Publishing.

Barbosa-Cánovas, G.V. and D. Bermudez-Aguirre. 2010. Pasteurization of milk with pulsed electric fields. In: Improving the safety and quality of milk, vol.1, M. Griffiths, ed. Cambridge, UK: Woodhead Publishing.

Barbosa-Cánovas, Gustavo, Olga Martin-Belloso, and Robert Soliva. 2010. Oscillating magnetic fields. In: Handbook on Nonthermal Processing Technologies for Food, Howard Zhang, Gustavo Barbosa-Cánovas, V.M. Balasubramaniam, Patrick Dunne, Dan Farkas, James Yuan, eds. Blackwell Publishing.

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Barbosa-Cánovas, G.V., Subba Rao Gurram, and Bilge Altunakar. 2010. Nonthermal Processes as Hurdles with Selected Examples. In: Handbook on Nonthermal Processing Technologies for Food, Howard Zhang, Gustavo Barbosa-Cánovas, V.M. Balasubramaniam, Patrick Dunne, Dan Farkas, James Yuan, eds. Blackwell Publishing.

Guerrero-Beltrán, J.A. and, G.V Barbosa-Cánovas. 2010. UV-C light processing of liquid food products. In: Handbook on Nonthermal Processing Technologies for Food, Howard Zhang, Gustavo Barbosa-Cánovas, V.M. Balasubramaniam, Patrick Dunne, Dan Farkas, James Yuan, eds. Blackwell Publishing.

2009

Barbosa-Canovas, Gustavo V. and Daniela Bermúdez-Aguirre. 2009. Novel Food Processing Technologies and Regulatory Hurdles. In: Ensuring Global Food Safety, Christine E. Boisrobert, Aleksandra Stjepanovic, Sangsuk Oh, and Huub L.M. Lelieveld, eds. Chapter 16, pp. 281-288. Oxford: Academic Press.

Barbosa-Canovas, G.V. and Guadalupe I. Olivas. 2009. Edible films & coatings for fruits and vegetables. In: Edible Films and Coatings for Food Applications, Milda E. Embuscado and Kerry C. Huber, eds. Chapter 7. New York: Springer.

Guerrero-Beltrán, José A., Jorge Welti-Chanes, and Gustavo V. Barbosa-Cánovas. 2009. Rheological Models and Characteristics for Selected Foods. In: Food Processing and Engineering Topics, Maria Elena Sosa-Morales and Jorge F. Velez-Ruiz, eds. Chapter 2. New York: Nova Science Publishers, Inc.

Guerrero-Beltrán, José A., María Teresa Jiménez-Munguía, Jorge Welti-Chanes, and Gustavo V. Barbosa-Cánovas. 2009. Particle Size Distribution Functions for Food Powders. In: Food Processing and Engineering Topics, Maria Elena Sosa-Morales and Jorge F. Velez-Ruiz, eds. Chapter 3. New York: Nova Science Publishers, Inc.

Juliano, P., Knoerzer, K., and G.V. Barbosa-Cánovas. 2009. High Pressure Thermal Processes: Thermal and Fluid Dynamic Modeling Principles. In: Engineering Aspects of Thermal Processing, R. Simpson, ed. Chapter 5. New York: CRC Press, Taylor and Francis.

Juliano, P., Knoerzer, K., and G.V. Barbosa-Cánovas. 2009. High Pressure Processing: Thermal and Fluid Dynamic Modeling Applications. In: Simpson, R., ed. Engineering Aspects of Thermal Processing. Chapter 6. New York: CRC Press, Taylor and Francis.

2008

Barbosa-Cánovas, G.V. and P. Juliano. 2008. Food Sterilization by combining High Pressure and Thermal Energy. In: Food Engineering: Integrated Approaches, G.F. Gutiérrez-López, G.V. Barbosa-Cánovas, J. Welti-Chanes, E. Parada Arias, pp. 9-46. New York: Springer.

Bermúdez-Aguirre, Daniela and G.V. Barbosa-Cánovas. 2008. Scanning Electron Microscopy of Thermo-Sonicated Listeria Innocua Cells. In: Food Engineering: Integrated Approaches, G.F. Gutiérrez-López, G.V. Barbosa-Cánovas, J. Welti-Chanes, E. Parada Arias, eds., pp. 287-294. New York: Springer.

2007

Altunakar, B., S.R. Gurram, and G.V. Barbosa-Cánovas. 2007. Applications of pulsed electric fields processing of food. In: Food preservation by pulsed electric fields: From research to application, H.L.M. Lelieveld, S. Notermans, and S.W.H. de Haan, eds. Cambridge: Woodhead Publishing Limited.

Barbosa-Cánovas, G.V. and P. Juliano. 2007. Desorption Phenomena in Food Dehydration Processes. In: Water Activity in Foods: Fundamentals and Applications, G.V. Barbosa-Cánovas, A. Fontana, S. Schmidt, and T. Labuza, Eds. Blackwell Publishing.

Palou, Enrique, Aurelio Lopez-Malo, Gustavo V. Barbosa-Canovas, and Barry G. Swanson. 2007. High-Pressure Treatment in Food Preservation. In: Handbook of Food Preservation, M. Shafiur Rahman, ed. 2nd Edition. Boca Raton: CRC Press.

Vega-Mercado, Humberto, M. Marcela Gongora-Nieto, Gustavo V. Barbosa Cánovas, and Barry G. Swanson. 2007. Pulsed Electric Fields in Food Preservation. In: Handbook of Food Preservation, M. Shafiur Rahman, ed. 2nd Edition. Boca Raton: CRC Press.

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2006

Barbosa-Cánovas, Gustavo V. and Bilge Altunakar. 2006. Pulsed Electric Fields Processing of Foods: An overview. In: Pulsed Electric Field Technology for Food Industry: Fundamentals and Applications, J. Raso and V. Heinz, eds. New York: Springer.

Welti-Chanes, Jorge, Fernanda San Martín-González, José A. Guerrero-Beltrán, and Gustavo V. Barbosa-Cánovas. 2006. Water and Biological Structures at high Pressure. In: Water Properties of Food, Pharmaceutical, and Biological Materials, Marie del Pilar Buera, Jorge Welti-Chanes, Peter J. Lillford, and Horacio R. Corti, eds., pp. 205-232. Boca Raton: Taylor & Francis.

2005

Barbosa-Cánovas, G.V., M.M. Góngora-Nieto, J.J. Rodriguez, and B.G. Swanson. 2005. Nonthermal Processing of Foods and Emerging Technologies. In: Food Engineering. Encyclopedia of Life Support Sciences, G.V. Barbosa-Cánovas, ed. Paris: EOLSS Publishers/UNESCO. pp. 575-593.

Barbosa-Cánovas, G.V., F. Harte, and F. San Martín. 2005. Cycles and Refrigeration. In: Food Engineering. Encyclopedia of Life Support Sciences, G.V. Barbosa-Cánovas, ed. Paris: EOLSS Publishers/UNESCO. pp. 241-252.

Barbosa-Cánovas, G.V. and P. Juliano. 2005. Introduction: Food Engineering. In: Food Engineering. Encyclopedia of Life Support Sciences, G.V. Barbosa-Cánovas, ed. Paris: EOLSS Publishers/UNESCO. pp. 1-24.

Barbosa-Cánovas, G.V. and P. Juliano. 2005. Physical and Chemical Properties of Food Powders. In: Encapsulated and Powdered Foods, Charles Onwulata, ed. Taylor & Francis. pp. 39-74.

Barbosa-Cánovas, G.V., P. Juliano, and M. Peleg. 2005. Engineering Properties of Foods. In: Food Engineering. Encyclopedia of Life Support Sciences, G.V. Barbosa-Cánovas, ed. Paris: EOLSS Publishers/UNESCO. pp. 25-43.

Barbosa-Cánovas and J.J. Rodriguez. 2005. Thermodynamic Aspects of High Hydrostatic Pressure Food Processing. In: Novel Food Processing Technologies, G.V. Barbosa-Cánovas, M. Soledad Tapia, M. Pilar Cano, Olga Martín, and Antonio Martinez, eds. New York: Marcel Dekker.

Barbosa-Cánovas, G.V. and D.R. Sepúlveda. 2005. Present Status and the Future of PEF. In: Novel Food Processing Technologies, G.V. Barbosa-Cánovas, M. Soledad Tapia, M. Pilar Cano, Olga Martín, and Antonio Martinez, eds. New York: Marcel Dekker.

Barbosa-Cánovas, G.V., B.G. Swanson, M. Fernanda San Martín, F. Harte. 2005. Use of Magnetic Fields as a Nonthermal Technology. In: Novel Food Processing Technologies, G.V. Barbosa-Cánovas, M. Soledad Tapia, M. Pilar Cano, Olga Martín, and Antonio Martinez, eds. New York: Marcel Dekker.

Barbosa-Cánovas, G.V., H. Yan, and F. Harte. 2005. Particle Size Distribution in Food Powders. In: Food Engineering. Encyclopedia of Life Support Sciences, G.V. Barbosa-Cánovas, ed. Paris: EOLSS Publishers/UNESCO. pp. 119-130.

Fernández-Martín, F., G. Tabilo-Munizaga, and G.V. Barbosa-Cánovas. 2005. Starch and Other Polysaccharides Under High Pressure. In: Novel Food Processing Technologies, G.V. Barbosa-Cánovas, M. Soledad Tapia, M. Pilar Cano, Olga Martín, and Antonio Martinez, eds. New York: Marcel Dekker.

Martín-Belloso, O., S. Bendicho, P. Elez-Martínez, and G.V. Barbosa-Cánovas. 2005. Does High-Intensity Pulsed Electric Fields Induce Changes in Enzymatic Activity, Protein Conformation, and Vitamin and Flavor Stability? In: Novel Food Processing Technologies, G.V. Barbosa-Cánovas, M. Soledad Tapia, M. Pilar Cano, Olga Martín, and Antonio Martinez, eds. New York: Marcel Dekker.

Olivas, G.I. and G.V. Barbosa-Canovas. 2005. Edible Coatings for Fresh-Cut Fruits. In: Critical Reviews in Food Science and Nutrition, ed. Fergus M. Clydesdale, vol. 45, iss. 7-8. Philadelphia: Taylor & Francis. pp. 657-670.

Rodrigo, D., F. Sampedro, A. Martinez, G.V. Barbosa-Cánovas, and M. Rodrigo. 2005. Application of PEF on Orange Juice Products: A Review. In: Novel Food Processing Technologies, G.V. Barbosa-Cánovas, S. Tapia, M.P. Cano, eds. New York: Marcel Dekker.

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Sepúlveda, D.R., G.V. Barbosa-Cánovas, and B.G. Swanson. 2005. Preservation of Liquid Food Products by Pulsed Electric Fields. In: Encyclopedia of Agricultural, Food, and Biological Engineering. New York: Marcel Dekker.

Sepúlveda-Ahumada, D., G.V Barbosa-Cánovas, and B.G. Swanson. 2005. Pulsed Electric Fields to Process Foods. In: Encyclopedia of Agriculture and Post Harvest Engineering. D. Heldmann, ed. New York: Marcel Dekker.

Tabilo-Munizaga, Gustavo F. Barbosa-Cánovas, and Juan J. Fernández-Molina. 2005. Solid Foods. In: Food Engineering. Encyclopedia of Life Support Sciences, G.V. Barbosa-Cánovas, ed. Paris: EOLSS Publishers/UNESCO. pp. 369-380.

Welti-Chanes, J, A. López-Malo, E. Palou, D. Bermúdez, J.A. Guerrero-Beltrán, and G.V. Barbosa-Cánovas. 2005. Fundamentals and applications of High Pressure Processing to Foods. In: Novel Food Processing Technologies, G.V. Barbosa-Cánovas, S. Tapia, M.P. Cano, eds. New York: Marcel Dekker.

2003

Barbosa-Cánovas, G.V. and H. Yan. 2003. Powder Characteristics of Preprocessed Cereal Flours. In: Characterization of Cereals and Flours: Properties, Analysis, and Applications, G. Kaletunç and K.J. Breslauer, eds. New York: Marcel Dekker. pp. 173-208.

Rodríguez, J.J., Barbosa-Cánovas, G.V., Gutiérrez, G., Dorantes, L., Yeom, H.W., and Zhang, Q.H. 2003. An update on some key alternative food processing technologies: Microwave Heating, Pulsed Electric Fields, High Hydrostatic Pressure, Irradiation and Ultrasound. In: Food Science and Food Biotechnology, G. Gutierrez, and G.V. Barbosa-Cánovas, eds. Boca Raton, FL: CRC Press

Sepúlveda, D.R. and G.V. Barbosa-Cánovas 2003. Heat Transfer in Food Products. In: Transport Phenomena in Food Processing. Welti-Chanes, J., J. Vélez, and G.V. Barbosa-Cánovas, eds. Boca Raton, FL: CRC Press.

Welti-Chanes, J., J. Vélez, and G.V. Barbosa-Cánovas, eds. 2003. Heat Transfer in food Products. In: Transport Phenomena in Food Processing. D.R. Sepúlveda and G.V. Barbosa-Cánovas, eds. Boca Raton, FL: CRC Press.

2002

Sepúlveda D.R., G.V. Barbosa-Cánovas, B.G. Swanson. 2002. Preservation of food products by pulsed electric fields. In: Encyclopedia of Agricultural, Food, and Biological Engineering. New York. Marcel Dekker.

2001

Barbosa-Cánovas, G. V., M. F. San Martín, F. M. Harte and B. G. Swanson. 2001. Magnetic Fields as a Potential Nonthermal Technology for the Inactivation of Microorganisms. In: Inactivation of Foodborne Microorganisms. V. K. Juneja and J. N. Sofos, eds. New York: Marcel Dekker.

Castro, A., B.G. Swanson, G. V. Barbosa-Cánovas, and Q. H. Zhang. 2001. Pulsed Electric Field Modification of Milk Alkaline Phosphatase Activity. In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

Castro, A., B.G. Swanson, G. V. Barbosa-Cánovas, and K. Dunker. 2001. Pulsed Electric Field Denaturation of Bovine Alkaline Phosphatase. In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

Esplugas, S., R. Pagan, G.V. Barbosa-Cánovas, and B.G. Swanson. 2001. Engineering Aspects of the Continuous Treatment of Fluid Foods by Pulsed Electric Fields. In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

Fernández-Molina, J.J., E. Barkstrom, P. Torstensson, G.V. Barbosa-Cánovas, and B.G. Swanson. 2001. Inactivation of Listeria innocua and Pseudomonas fluorescens in Skim Milk Treated with Pulsed Electric Fields (PEF). In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

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Fernández-Molina, J.J., G.V. Barbosa-Cánovas, S. Clark and B.G. Swanson. 2001. Inactivation of Microorganisms by High Intensity Pulsed Electric Fields. In: Inactivation of Foodborne Microorganisms, V.K. Juneja and J.N. Sofos, Eds. New York: Marcel Dekker.

Góngora-Nieto, M.M., L. Seignour, P. Riquet, P.M. Davidson, G.V Barbosa-Cánovas, and B.G. Swanson. 2001. Nonthermal Inactivation of Pseudomonas fluorescens in Liquid Whole Egg. In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications, G.V. Barbosa-Cánovas and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

Harrison, S.L., G.V. Barbosa-Cánovas, and B.G. Swanson. 2001. Pulsed Electric Field and High Hydrostatic Pressure Induced Leakage of Cellular Material from Saccharomyces cerevisiae. In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications, G.V. Barbosa-Cánovas and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

Harrison, S.L., F.J. Chang, T. Boylston, G.V. Barbosa-Cánovas, and B.G. Swanson. 2001. Shelf Stability, Sensory Analysis, and Volatile Flavor Profile of Raw Apple Juice after Pulsed Electric Field, High Hydrostatic Pressure, or Heat Exchanger Processing. In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

Harte, F.M., J.J. Rodríguez, and G.V. Barbosa-Cánovas. 2000. Propiedades Eléctricas. In: Métodos para medir propiedades físicas en industrias de alimentos. Chapter 4: Propiedades Electromagnéticas y Electrostáticas. Alvarado, J.D. and J.M. Aguilera, Eds. Acribia S.A. Zaragoza, Spain.

Ma, L., F.J. Chang, G.V. Barbosa-Cánovas, and B.G. Swanson. 2001. Comparison Study of Pulsed Electric Fields, High Hydrostatic Pressure, and Thermal Processing on the Electrophoretic Patterns of Liquid Whole Egg. In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

Palomeque, L.A., M.M. Góngora-Nieto, A.S. Bermudez, G.V. Barbosa-Cánovas, and B.G. Swanson. 2001. Nonthermal Inactivation of endoproteases by Pulsed Electric Fields Technology. In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

Vega-Mercado, H., J.R. Powers, G.V. Barbosa-Cánovas, and B.G. Swanson. 2001. Effect of Added Calcium and EDTA on the Inactivation of a Protease from Pseudomonas fluorescens M3/6 when Exposed to Pulsed Electric Fields. In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

Vega-Mercado, H., J.R. Powers, O. Martín-Belloso, L. Luedecke, G.V. Barbosa-Cánovas, and B.G. Swanson. 2001. Change in Susceptibility of Proteins to Proteolysis and the Inactivation of an Extracellular Protease from Pseudomonas fluorescens M3/6 when Exposed to Pulsed Electric Fields. In: Pulsed electric Fields in Food Processing: Fundamental aspects and applications. Barbosa-Cánovas, G.V. and H. Zhang, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

Yan, H., Rodriguez, J.J., Harte, F.M., and Barbosa-Cánovas, G.V. 2001. Physical Properties of Food Powders. In Métodos Para Medir Propiedades Físicas En Industrias De Alimentos, Juan de Dios Alvarado, José Miguel Aguilera eds., Chapter 1.7 pp. 135-146, Editorial Acribia, S.A., Zaragoza.

Yan, H., J.J. Rodríguez, F.M. Harte and G.V. Barbosa-Cánovas. 2001 Propiedades físicas de alimentos en polvo. In: Métodos para medir propiedades físicas en industrias de alimentos. Chapter 4: Propiedades Electromagnéticas y Electrostáticas. Alvarado, J.D. and J.M. Aguilera, Eds. Acribia S.A. Zaragoza, Spain.

2000

Barbosa-Cánovas, G. V., M.M. Góngora-Nieto and B. G. Swanson. 2000. Processing fruit and vegetable juices by pulsed electric field technology. In: Design of minimal processing technologies for fruits and vegetables. Aspen Publishers.

Bolado-Rodriguez, S., M.M. Góngora-Nieto, U. Pothakamury, G.V. Barbosa-Cánovas and B.G. Swanson. 2000. A Review of Nonthermal Technologies. In: Trends in Food Engineering. Lozano, J.E., M.C. Añón, E. Parada and G.V. Barbosa-Cánovas, eds. Lancaster, PA: Technomic Publishing Co.

23

Bráncoli, N. and G.V. Barbosa-Cánovas. 2000. Browning of Apple Slices Treated with Polysaccharide Films. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

Bráncoli, N. and G.V. Barbosa-Cánovas. 2000. Effect of Polysaccharide Film on Ethylene Production and Enzymatic Browning of Apple Slices. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

Bráncoli, N. and G.V. Barbosa-Cánovas. 2000. Quality Changes during Refrigerated Storage of Packaged Apple Slices Treated with Polysaccharide Films. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

Dorantes-Alvarez, L., G.V. Barbosa-Cánovas, and G. Gutiérrez-López. 2000. Blanching of Fruits and Vegetables using Microwaves. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

Ibarz, A., E. Sangronis, C. González, G.V. Barbosa-Cánovas, and B.G. Swanson. 2000. High Hydrostatic Pressure Inactivation of Selected Pectolytic Enzymes. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

Ibarz, A., E. Sangronis, C. González, G.V. Barbosa-Cánovas, and B.G. Swanson. 2000. Viscoelastic Properties of Egg Gels Formed with High Hydrostatic Pressure. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

Ibarz, A., E. Sangronis, G.V. Barbosa-Cánovas, and B.G. Swanson. 2000. Browning of Apple Slices Treated with High Hydrostatic Pressure. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

Ibarz, A., E. Sangronis, G.V. Barbosa-Cánovas, and B.G. Swanson. 2000. Evolution of Polyphenoloxidase (PPO) Activity in Apple Slices Treated with High Hydrostatic Pressure. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

López-Malo, A., E. Palou, G.V. Barbosa-Cánovas, B.G. Swanson and J. Welti-Chanes. 2000. Minimally Processed Foods with High Hydrostatic Pressure. In: Trends in Food Engineering. Lozano, J.E., M.C. Añón, E. Parada and G.V. Barbosa-Cánovas, eds. Lancaster, PA: Technomic Publishing Co.

Monsalve-González, A., G.V. Barbosa-Cánovas, B.G. Swanson, and R.P. Cavalieri. 2000. Textural and Structural Changes in Apples Processed by Combined Methods. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

Palou, E., A. López-Malo, G.V. Barbosa-Cánovas, and J. Welti-Chanes. 2000. Hydrostatic Pressure and Minimal Processing. In: Minimally Processed Fruits and Vegetable Fundamentals, Aspects and Applications, S.M. Alzamora, M.S. Tapia, and A. López-Malo, Eds. Aspen Pub. Inc. pp 205-220.

Palou, E., López-Malo, A., Barbosa-Cánovas, G.V. and Welti-Chanes, J. 2002. Hydrostatic Pressure and Minimal Processing. In: Minimally Processed Fruits and Vegetables. Fundamentals Aspects and Applications, S.M. Alzamora, M.S. Tapia, A. López-Malo eds. Gaithersburg, MD: Aspen Pub. Inc.

Ren, E., G.V. Barbosa-Cánovas, and H. Vega-Mercado. 2000. Packaging and Shelf Life study of Apple Slices Preserved by Combined Methods Technology. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

Sangronis, E., A. Ibarz, G.V. Barbosa-Cánovas, and B.G. Swanson. 2000. Water Absorption and Cooking Quality of Black Beans Treated with High Hydrostatic Pressure. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

Varith, J., G.V. Barbosa-Cánovas, and B.G. Swanson. 2000. The Role of Pressure and Time on the Asymptotic Modulus of Alaska Pollock and Pacific Whiting Surimi Gels. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

Varith, J., G.V. Barbosa-Cánovas, and B.G. Swanson. 2000. The Influence of Temperature on Functional Properties of high Hydrostatic Pressure Surimi Gels. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.

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1999

Calderón-Miranda, M.L., J. Raso, M.M. Góngora-Nieto, G.V. Barbosa-Cánovas and B.G. Swanson. 1999. Electroporation-Pulsed Electric Fields. In: Encyclopedia of Food Microbiology. Robinson, R., C. Batt, and P. Patel. Eds. Academic Press Ltd. pp. 1456-1462.

López-Malo, A.L., M.S. Tapia, S.M. Alzamora, J. Welti-Chanes, M.M. Góngora-Nieto and G.V. Barbosa-Cánovas. 1999. Water Activity: Microbiology. In: Wiley Encyclopedia of Food Science and Technology. F.J. Francis, ed. New York: John Wiley and Sons, Ltd.

Ma, L., F.J. Chang, M.M. Góngora-Nieto, G.V. Barbosa-Cánovas and B.G. Swanson. 1999. Food Pasteurization using High-intensity Pulsed Electric Fields: Promising New Technology for Nonthermal Pasteurization for Eggs. In: Egg Nutrition and Biotechnology. J.S. Sim, S. Nakai and W. Guenter, eds. Wallingford, UK; CAB International

Palou, E., A. López-Malo, J. Welti-Chanes, G.V. Barbosa-Cánovas and B.G. Swanson. 1999. Importance of Water in Foods Preserved by High Hydrostatic Pressure. In: Water Management in the Design and Distribution of Quality Foods. Y.H. Roos, R.B. Leslie and P.J. Lillford, eds. pp. 481-501. Lancaster, PA: Technomic Publishing Co.

Palou, E., A. López-Malo, G.V. Barbosa-Cánovas and B.G. Swanson. 1999. High Pressure Treatment in Food Preservation. In: Handbook of Food Preservation. M.S. Rahman, Ed. pp. 533-576. New York: Marcel Dekker.

Vega-Mercado, H., M. Marcela Góngora-Nieto, G.V. Barbosa-Cánovas and B.G. Swanson. 1999. Nonthermal Preservation of Liquid Foods Using Pulsed Electric Fields. In: Handbook of Food Preservation. M.S. Rahman, Ed. pp. 487-520. New York: Marcel Dekker.

Welti, J., S.M. Alzamora, A. López-Malo, M.S. Tapia, G.V. Barbosa-Cánovas and E. Parada-Arias. 1999. Role of Water in the Stability of Minimally or Partially Processed Foods. In: Water Management in the Design and Distribution of Quality Foods. Y.H. Roos, R.B. Leslie, and P.J. Lillford, eds. Lancaster, PA: Technomic Publishing Co.

1998

Barbosa-Cánovas, G.V., B.L. In, and B.G. Swanson. 1998. Biological Effects Induced by Pulsed Electric Fields of High Intensity. In: Tecnologías Avanzadas en Esterilización y Seguridad de Alimentos y Otros Productos. M. Rodrigo, A. Martinez, S.M. Fiszman, C. Rodrigo, and A. Mateau, Eds. pp. 151-165. Valencia, Spain.

Barbosa-Cánovas, G.V., B.L. In, and B.G. Swanson. 1998. Preservation of Foods by Pulsed Electric Fields: System Design and Key Components. In: Tecnologías Avanzadas en Esterilización y Seguridad de Alimentos y Otros Productos. M. Rodrigo, A. Martinez, S.M. Fiszman, C. Rodrigo, and A. Mateau, Eds. pp. 151-165.

1997

Barbosa-Cánovas, G.V., H. Vega-Mercado and E. Ortega-Rivas. 1997. Propiedades Físicas III. Caracterización de Alimentos en Polvo. In: Temas en Tecnología de Alimentos, Vol. I, J.M. Aguilera, Ed. pp. 289-337. México City: Instituto Politécnico Nacional.

Barbosa-Cánovas, G.V., B-L. In and B.G. Swanson. 1997. The Study of Critical Variables in the Treatment of Foods by Pulsed Electric Fields. In: Food Engineering 2000. P. Fito, E. Ortega-Rodríguez and G.V. Barbosa-Cánovas, Eds. pp. 141-159. New York: Chapman & Hall.

1990-1996

Barbosa-Cánovas, G.V., J.L. Kokini, L. Ma, A. Ibarz. 1996. The rheology of semiliquid foods. In: Advances in Food and Nutrition Research, Vol. 39 .1-69 (1996). Academic Press, Inc. USA.

Barbosa-Cánovas, G.V., U.R. Pothakamury and B.G. Swanson. 1995. State-of-the Art Technologies for the Stabilization of Foods by Nonthermal Processes: Physical Methods. In: Food Preservation by Moisture Control: Fundamentals and Applications, G.V. Barbosa-Cánovas and J. Welti-Chanes, Eds. pp. 493-532. Lancaster, PA: Technomic Publishing Co

25

Aguilera, J.M., E. Parada-Arias, J. Chirife, and G.V. Barbosa-Cánovas. 1993. CYTED-D, AHI: A Multinational Project on Intermediate Moisture Foods. In: Drying of Foods. AIChE Symposium Series Number 297 89:72-79.

Vega-Mercado, H. and G.V. Barbosa-Cánovas. 1990. Modeling of the Sorption Kinetics and the Browning Reaction of Freeze-Dried Pineapple Pulp. In: Engineering and Food, Vol. 1: Physical Properties of Process Control. W. Spiess and H. Schubert, Eds. (593-601). Elsevier Applied Science Publishers.

1986-1989

Barbosa-Cánovas, G.V., J. Malavé-López and M. Peleg. 1989. Bulk Properties of Selected Food Powders Mixtures. In: Advances en Tecnología de Alimentos, P. Yúfera and P. Fito, Eds. Prosema, Barcelona, Spain.

Kaletunc-Gencer, G., G.V. Barbosa-Cánovas, M.D. Normand, J.R. Rosenau and M. Peleg. 1987. Determination of the Flow Parameters of Fluid Foods Using a Digitizer and a Personal Computer. In: Food Engineering and Process Applications, Vol. 1: Transport Phenomena, M. Le Maguer and P. Jelen, Eds. Elsevier Applied Science Publishers.

Malavé, J., G.V. Barbosa-Cánovas, M. Peleg and V.B. Zemelman. 1986. Kinetic Models for the Attrition of Instant Coffee. In: Particulate and Multiphase Processes, T. Ariman and T.N. Veziroglu, Eds. Hemisphere Publishing Corporation.

c.2) In Press

Bermúdez-Aguirre, Daniela and Gustavo V. Barbosa-Cánovas. Power Ultrasound to Process Dairy Products. In: Ultrasound Technologies for Food and Bioprocessing, 1st Edition, Feng, Hao, Gustavo V. Barbosa-Cánovas and Jochen Weiss, Eds. New York: Springer.

Bermúdez-Aguirre, Daniela, Tamara Mobbs and Gustavo V. Barbosa-Cánovas. Ultrasound Applications in Food Processing. In: Ultrasound Technologies for Food and Bioprocessing, 1st Edition, Feng, Hao, Gustavo V. Barbosa-Cánovas and Jochen Weiss, Eds. New York: Springer.

Juliano, Pablo, Francisco Javier Trujillo, Gustavo V. Barbosa-Cánovas, and Kai Knoerzer. Need for Thermophysical Properties in Simulating Emerging Food Processing Technologies, Ch 2. In: Multiphysics Simulation of Emerging Food Processing Technologies, Kai Knoerzer, Pablo Juliano, Peter Roupas and Cornelis Versteeg, Eds. Wiley-Blackwell.

c.3) Submitted

c.4) In Preparation

d) Peer Reviewed Journal Articles

d.1) Published

2010

Bermúdez-Aguirre, Daniela, Jaime A. Yáñez, C. Patrick Dunne, Neal M. Davies, and Gustavo V. Barbosa-Cánovas. 2010. Study of strawberry flavored milk under Pulsed Electric Field Processing. Food Research International Online DOI: 10.1016/j.foodres.2010.07.021

Espino-Díaz, Miguel, J. de Jesús Ornelas-Paz, Miguel A. Martínez-Téllez, Carlos Santillán, Gustavo V. Barbosa-Cánovas, Paul B. Zamudio-Flores, and Guadalupe I. Olivas. 2010. Development and Characterization of Edible Films Based on Mucilage of Opuntia ficus-indica (L.). Journal of Food Science 75(6):E347-E52.

Floros, D., Rosetta Newsome, William Fisher, Gustavo V. Barbosa-Cánovas, Hongda Chen, C. Patrick Dunne, J. Bruce German, Richard L. Hall, Dennis R. Heldman, Mukund V. Karwe, Stephen J. Knabel, Theodore P. Labuza, Daryl B. Lund, Martina Newell-McGloughlin, James L. Robinson, Joseph G. Sebranek, Robert L. Shewfelt, William F. Tracy, Connie M. Weaver, and Gregory R. Ziegler. 2010. Feeding the World Today and Tomorrow: The Importance of Food Science and Technology. An IFT Scientific Review. (White paper). Comprehensive Reviews in Food Science and Food Safety 1-28.

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Guerrero-Beltrán, José Á., David R. Sepulveda, María M. Góngora-Nieto, Barry Swanson and Gustavo V. Barbosa-Cánovas. 2010. Milk thermization by pulsed electric fields (PEF) and electrically induced heat. Journal of Food Engineering 100(1):56-60.

Juliano, P. and G.V. Barbosa-Cánovas. 2010. Food Powders Flowability Characterization: Theory, Methods and Applications. Annual Review of Food Science and Technology 1:211-239.

Rodiles-López, J.O., I.J. Arroyo-Maya, M.E. Jaramillo-Flores, G.F. Gutiérrez-López, A. Hernández-Arana, G.V. Barbosa-Cánovas, K. Niranjan, and H. Hernández-Sánchez. 2010. Effects of high hydrostatic pressure on the structure of bovine α-lactalbumin. Journal of Dairy Science 93:1420-1428.

2009

Barbosa-Cánovas, G.V. 2009. Editorial. Food Engineering Reviews 10(1):1-2.

Bermudez-Aguirre, Daniela, Maria G. Corradini, Raymond Mawson and Gustavo V. Barbosa-Canovas. 2009. Modeling the inactivation of Listeria innocua in raw whole milk treated under thermo-sonication. Online. Innovative Food Science and Emerging Technologies, 10:172-178.

Bermúdez-Aguirre, Daniela, Raymond Mawson, Kees Versteeg and Gustavo V. Barbosa-Cánovas. 2009. Composition properties, physicochemical characteristics and shelf-life of whole milk after thermal and thermo-sonication treatments. Journal of Food Quality, 32(3):283-302.

Garcia-Amezquita, L.E., A.R. Primo-Mora, G.V. Barbosa-Cánovas, and D.R. Sepulveda. 2009. Effect of nonthermal technologies on the native size distribution of fat globules in bovine cheese-making milk. Innovative Food Science & Emerging Technologies 10(4):491-494.

Guerrero-Beltrán, José A., Y. Estrada-Girón, Barry G. Swanson, and Gustavo V. Barbosa-Cánovas. 2009. Inactivation kinetics of lipoxygenase in pressurized raw soymilk and soymilk from high-pressure treated soybeans. Journal of Food Processing and Preservation 33:143-158.

Guerrero-Beltrán, J.A., Y. Estrada-Giron, B.G. Swanson, and G.V. Barbosa-Cánovas. Pressure and temperature combination for inactivation of soymilk protease inhibitors. Food Chemistry 116:676-679.

Guerrero-Beltrán, José Ángel, Jorge Welti-Chanes, and Gustavo V. Barbosa-Cánovas. Ultraviolet-C Light Processing of Grape, Cranberry and Grapefruit Juices to Inactivate Saccharomyces Cerevisiae. 2009. Journal of Food Process Engineering 32(6):916-932.

Koutchma, T., P. Juliano, I. Setikaite, E. Patazca, P.C. Dunne, and G.V. Barbosa-Cánovas. 2009. Packaging evaluation for high pressure/high temperature sterilization of shelf-stable foods. Journal of Food Process Engineering. Published online: DOI: 10.1111/j.1745-4530.2008.00328.x

López-Gómez, A., P.S. Fernández, A. Palop, P.M. Periago, A. Martinez-López, F. Marin-Iniesta, and G.V. Barbosa-Cánovas. 2009. Food Safety Engineering: An Emergent Perspective. Food Engineering Reviews, 10(1):84-104.

Sepúlveda, D.R., M.M. Góngora-Nieto, J.A. Guerrero-Beltran, and G.V. Barbosa-Cánovas. 2009. Shelf life of whole milk processed by pulsed electric fields in combination with PEF-generated heat. Food Science and Technology, 42(3):735-739.

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27

2008

Barbosa-Cánovas, Gustavo V. 2008. Executive Summary. Food Science and Technology International 14(5):459.

Barbosa-Cánovas, Gustavo V. and Bermúdez-Aguirre, Daniela. 2008. Introduction. Food Science and Technology International. 14(5):403-409.

Bermúdez-Aguirre, D., R. Mawson, and G.V. Barbosa-Cánovas. 2008. Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment. Journal of Food Science 73(7):E325-E331.

Bermúdez-Aguirre, Daniela and Gustavo V. Barbosa-Cánovas. 2008. Study of butter fat content in milk on the inactivation of Listeria innocua ATCC 51742 by thermo-sonication. Innovative Food Science & Emerging Technologies 9:176-185.

Estrada-Girón, Y., G.V. Barbosa-Cánovas, B.G. Swanson, and J.A. Guerrero-Beltrán. 2008. Effect of high hydrostatic pressure on spores of Geobacillus stearothermophilus suspended in soymilk. Journal of Food Processing and Preservation 31(5):546.

Fernández-Martín, Fernando, Marta Fernández-García, Gipsy Tabilo-Munizaga, and Gustavo V. Barbosa-Cánovas. 2008. Pressurization of some starches compared to heating: Calorimetric, Thermo-optical and X-Ray examination. Food Research International 41(7):683-692.

Olivas, Guadalupe I. and G.V. Barbosa-Cánovas. 2008. Barbosa-Cánovas. Alginate-calcium films: Water vapor permeability and mechanical properties as affected by plasticizer and relative humidity. Journal of Food Science 41:359-366.

Rodiles-López, J. Octavio, Ma. Eugenia Jaramillo-Flores, Gustavo F. Gutiérrez-Lopez, Andres Hernández-Arana, Rosa E. Fosado-Quiroz, Gustavo V. Barbosa-Cánovas, and Humberto Hernández-Sánchez. 2008. Effect of high hydrostatic pressure on bovine α-lactalbumin functional properties. Journal of Food Engineering 87:363-370.

2007

Harte, F., S. Clark, and G.V. Barbosa-Cánovas. 2007. Yield stress for initial firmness determination on yogurt. Journal of Food Engineering 80:990-995.

Harte, F.M., S. Gurram, L.O. Luedecke, B.G. Swanson, and Gustavo V. Barbosa-Cánovas. 2007. Effect of high hydrostatic pressure and whey proteins on the disruption of casein micelle isolates. Journal of Dairy Research 74(4):452-458.

Juliano P., S. Clark, T. Koutchma, M. Ouattara, J.W. Mathews, C.P. Dunne, and G.V. Barbosa-Cánovas. 2007. Consumer and trained panel evaluation of high pressure thermally treated scrambled egg patties. Food Quality and Preference Journal 30:57-80.

Olivas, G.I., D.S. Mattinson, and G.V. Barbosa-Cánovas. 2007. Alginate coatings for preservation of minimally processed Gala apples. Postharvest Biology & Technology 45:89-96.

Penna, A.L.B., Subba Rao Gurram, and G.V. Barbosa-Cánovas. 2007. Effect of Milk Treatments on Acidification, Physicochemical Characteristics, and Probiotic Cell Counts in Low Fat Yogurt. Milchwissenschaft (Milk Science International) 62(1):48-51.

Penna, A.L.B, Subba Rao-Gurram, and G.V. Barbosa-Cánovas. 2007. High Hydrostatic Pressure Processing on Microstructure of Probiotic Low fat Yogurt. Food Research International 40(4):510-519.

San Martín, M.F., D.R. Sepúlveda, M.M. Góngora-Nieto, B.G. Swanson B.G., and G.V. Barbosa-Cánovas. 2007. Evaluation of mathematical models to predict the inactivation of Listeria innocua by pulsed electric fields. Journal of Food Science 40(7):1271-1279.

San Martín-Gonzalez, J.J. Rodriguez, Subba Rao Gurram, S. Clark, B.G. Swanson, and G.V. Barbosa-Cánovas. 2007. Yield, composition and rheological characteristics of cheddar cheese made with high pressure processed milk. Lebensmittel-Wissenschaft und Technologie 40:697-705.

28

2006

Fernández-Molina, J. Juan, Daniela Bermúdez-Aguirre, Bilge Altunakar, Barry G. Swanson, and Gustavo V. Barbosa-Cánovas. 2006. Inactivation of Listeria innocua and Pseudomonas fluorescens by pulsed electric fields in skim milk: some energy considerations. Journal of Food Process Engineering 29:561-573.

Guerrero-Beltrán, J.A. and G.V. Barbosa-Cánovas. 2006. Inactivation of Saccharomyces cerevisiae and polyphenoloxidase activity in mango nectar treated with UV light. Journal of Food Protection 69(2):362-368.

Guerrero-Beltrán, J.A., G. Moraga-Ballesteros, M.J. Moraga-Ballesteros, B.G. Swanson, and G.V. Barbosa-Cánovas. 2006. Effect of pH and ascorbic acid on HHP processed mango purée. J. Food Processing Preservation 30:582-596.

Juliano, Pablo, Biansheng Li, Stephanie Clark, Jason W. Mathews, Patrick C. Dunne, and Gustavo V. Barbosa-Cánovas. 2006. Descriptive analysis of precooked egg products after high pressure processing combined with low and high temperatures. Journal of Food Quality 29:505-530.

Juliano P., T. Koutchma, M. Toldrà, S. Clark, B. Balasubramaniam, J.W. Mathews, C.P. Dunne, George Saddler, and G.V. Barbosa-Cánovas. 2006. Texture and Water Retention Improvement in High Pressure Thermally Sterilized Scrambled Egg Patties. Journal of Food Science 71(2):E52-61.

Juliano, Pablo, Balasingam Muhunthan, and Gustavo V. Barbosa-Cánovas. 2006. Flow and shear descriptors of preconsolidated food powders. Journal of Food Engineering 72(2):157-166.

Penna, A.L.B., Subba Rao-Gurram, and G.V. Barbosa-Cánovas. 2006. Effect of High Hydrostatic Pressure Processing on Rheological and Texture Properties of Probiotic Low Fat Yogurt Fermented by Different Starter Cultures. Journal of Food Process Engineering 29:447-461.

Rivas, A., D. Rodrigo, A. Martínez, G.V. Barbosa-Cánovas, and M. Rodrigo. 2006. Effect of PEF and heat pasteurization on the physical-chemical characteristics of blended orange and carrot juice. Lebensmittel-Wissenschaft und Technologie 39(10):1163-1170.

Sampedro, F., D. Rodrigo, A. Martínez, G.V. Barbosa-Cánovas, and M. Rodrigo. 2006. Review: Application of pulsed electric fields in egg and egg derivatives. Food Science & Technology International 12(5):397-406.

San Martin-Gonzalez, F., J. Welti and G.V. Barbosa-Cánovas. 2006. Cheese Manufacture Assisted by High Pressure. Food Reviews International 22(3):275-289.

Sepúlveda, D.R., J.A. Guerrero-Beltrán, and G.V. Barbosa-Cánovas. 2006. Influence of electric current density on the bactericidal effectiveness of pulsed electric field treatments. Journal of Food Engineering 76:656-663.

2005

Barbosa-Cánovas, G.V. and P. Juliano. 2005. Compression and Compaction Characteristics of Selected Food Powders. Advances in Food Nutrition and Research 49(6):233-307.

Bendico, Sílvia, A. Robert Marsellés-Fontanet, Gustavo V. Barbosa-Cánovas, and Olga Martín-Belloso. 2005. High intensity pulsed electric fields and heat treatments applied to a protease from Bacillus subtilis. A comparison study of multiple systems. Journal of Food Engineering 69:317-323.

Estrada-Girón, Y., B.G. Swanson, and G.V. Barbosa-Cánovas. 2005. Advances in the use of high hydrostatic pressure for processing cereal grains and legumes. Food Science & Technology (16):194-203.

Fernández-Molina, Bilge Altunakar, Daniela Bermúdez-Aguirre, Barry G. Swanson, and Gustavo V. Barbosa-Cánovas. 2005. Inactivation of Pseudomonas fluorescens in skim milk by combinations of Pulsed Electric Fields and organic acids. Journal of Food Protection 68(6):1232-1235.

Fernández-Molina, Juan J. Sulmer, A. Fernández-Gutiérrez, Bilge Altunakar, Daniela Bermúdez-Aguirre, Barry G. Swanson, and Gustavo V. Barbosa-Cánovas. 2005. Skim milk processing by combining pulsed electric fields and thermal treatments. Journal of Food Processing and Preservation 29(5/6):291-306.

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29

Fernández-Molina, Juan J. Sulmer, A. Fernández-Gutiérrez, Bilge Altunakar, Daniela Bermúdez-Aguirre, Barry G. Swanson, and Gustavo V. Barbosa-Cánovas. 2005. The combined effect of pulsed electric fields and conventional heating on the microbial quality and shelf life of skim milk. Journal of Food Processing and Preservation 29(5/6):390-406.

Guerrero-Beltrán, J.A., B.G. Swanson, and G.V. Barbosa-Cánovas. 2005. High hydrostatic pressure processing of fruit and vegetable products. Food Reviews International 21(4):411-425.

Guerrero-Beltrán, J.A., B.G. Swanson, and G.V. Barbosa-Cánovas. 2005. High hydrostatic pressure processing of mango puree containing antibrowning agents. Food Science and Technology International 11(4)261-267.

Guerrero-Beltran, J.A., B.G. Swanson, and G.V. Barbosa-Cánovas. 2005. Inhibition of polyphenoloxidase in mango puree with 4-hexylresorcinol, cysteine and ascorbic acid. Lebensmittel-Wissenschaft und-Technologie 38(6):625-30.

Guerrero-Beltran, J.A. and G.V. Barbosa-Cánovas. 2005. Reduction of Saccharomyces cerevisiae, Escherichia coli and Listeria innocua in apple juice by ultraviolet light. Journal of Food Process Engineering 28:437-452.

Guerrero-Beltrán, J.A., B.G. Swanson, and G.V. Barbosa-Cánovas. 2005. Shelf life of HHP-processed peach purée with antibrowning agents. Journal of Food Quality 28:479-491.

Pérez-Won, M., G. Tabilo-Munizaga and G.V. Barbosa-Cánovas. 2005. Effects of Ultra High Pressure on Bay scallop (Aequipecten irradians) Adductor Muscles. Food Science and Technology International 11(6):477-484.

Sampedro, F., A. Martinez, M. Rodrigo, D. Rodrigo, and G.V. Barbosa-Cánovas. 2005. Quality and Safety Aspects of PEF Application in Milk and Milk Products. Critical Reviews in Food Science and Nutrition 45:25-47.

Sepulveda, D.R., M.M. Góngora-Nieto, M.F. San-Martin, G.V. Barbosa-Cánovas. 2005. Influence of treatment temperature on the inactivation of Listeria innocua by pulsed electric fields. Lebensm.-Wiss. u.-Technol. 38:167-172.

Sepúlveda, D.R., M.M. Góngora-Nieto, J.A. Guerrero-Beltran, and G.V. Barbosa-Cánovas. 2005. Production of extended-shelf life milk by processing pasteurized milk with pulsed electric fields. Journal of Food Engineering 67: 81-86.

Tabilo-Munizaga, G., R. Moyano, R. Simpson, G.V. Barbosa-Cánovas, and B.G. Swanson. 2005. Flow and viscoelastic properties of pressurized avocado puree. Journal of Food Processing and Preservation 29:197-207.

Tabilo-Munizaga, G. and G.V. Barbosa-Cánovas. 2005. Pressurized and heat-treated surimi gels as affected by potato starch and egg white: microstructure and water-holding capacity. Lebensm.-Wiss. u.-Technol. 38:47-57.

2004

Barbosa-Cánovas, G.V. and P. Juliano. 2004. Symposium 3, Part 2: The Food Chain: Food Processing and Food Safety, Adaptation of Classical Processes to New Technical Developments and Quality Requirements. Journal of Food Science 69(5):E240-50.

Guerrero-Beltran, J.A., G.V. Barbosa-Cánovas and B.G. Swanson. 2004. High Hydrostatic pressure processing of peach puree with and without antibrowning agents. Journal of Food Processing and Preservation 28 (1): 69-85.

Guerrero-Beltran, J.A., and G.V. Barbosa-Cánovas. 2004. Advantages and limitations on processing foods by UV light. Food Science and Technology International 10(3):137-147.

Góngora-Nieto, M.M., P. Pedrow, B.G. Swanson, and G.V. Barbosa-Cánovas. 2004. Use of Circuit Analysis Simulations in Pulsed Electric Fields Food Preservation. Journal of Food Engineering 61: 413-420.

30

Ibarz, A., Gonzalez, C., G.V. Barbosa-Cánovas. 2004. Kinetic models for water absorption and cooking time in chickpea soaked and treated by high pressure. Journal of Food Engineering. 63: 467-472.

Tabilo-Munizaga, Gipsy and G.V. Barbosa-Cánovas. 2004. Color and textural parameters of pressurized and heat-treated surimi gels as affected by potato starch and egg white. Food Research International 37: 767-775.

Tabilo-Munizaga, Gipsy and G.V. Barbosa-Cánovas. 2004. Ultra High Pressure Technology and its Use in Surimi Manufacture: An Overview. Food Science Technology International 10(4): 207-222.

2003

Bendicho, S., G.V. Barbosa-Cánovas, and O. Martín. 2003. Reduction of Protease Activity in Milk with Continuous Flow High Intensity Pulsed Electric Field Treatments. Journal of Dairy Science 86(3): 697-703.

Bendicho, S.; G.V. Barbosa-Cánovas, O. Martín. 2003. Reduction of Protease Activity in Simulated Milk Ultrafiltrate by Continuous Flow High Intensity Pulsed Electric Field Treatments. Journal of Food Science 68(3), 952-957.

Espachs-Barroso, Alexandre, Gustavo V. Barbosa-Cánovas, Olga Martín-Belloso. 2003. Microbial and Enzymatic Changes in Fruit Juice Induced by High-Intensity Pulsed Electric Fields. Food Review International 19(3):253-273.

Giner, Joaquín, Vicente Gimeno, Montserrat Palomes, Gustavo V. Barbosa-Cánovas, Olga Martín. 2003. Lessening polygalaturonase activity in a commercial enzyme preparation by exposure to pulsed electric fields. Online © Springer-Verlag 2003. Eur. Food Res. Technol. 217: 43-48.

Góngora-Nieto, M.M., P. Pedrow, B.G. Swanson, G.V. Barbosa-Cánovas. 2003. Energy Analysis of Liquid Whole Egg Pasteurized by Pulsed Electric Fields. Journal of Food Engineering 57(3):209-216.

Góngora-Nieto, P.D. Pedrow, B.G. Swanson, G.V. Barbosa-Cánovas. 2003. Impact of air bubbles in a dielectric liquid when subjected to high field strengths. Innovative Food Science & Emerging Technologies 4(1):57-67.

Harte, F., L.O. Luedecke, B.G. Swanson, G.V. Barbosa-Cánovas. 2003. Low-fat Set Yogurt Made from Milk Subjected to Combinations of High Hydrostatic Pressure and Thermal Processing. Journal of Dairy Science 86(4):1074-1082.

Leiva, C., Saenz, C., G.V. Barbosa-Cánovas. 2003. Pulsos electricos de alta intensidad (PEAI) en la consevacion de jugos citricos. La Alimenracion Latinoamericana 248:42-48.

Olivas, G.I., J.J Rodríguez, and G.V. Barbosa-Cánovas. 2003. Edible coatings composed of methylcellulose, stearic acid, and additives to preserve quality of pear wedges. Journal of Food Processing and Preservation 27(4):299-320.

Raso, J. and G.V. Barbosa-Cánovas. 2003. Nonthermal Preservation of Food Using Combined Processing Techniques. Critical Reviews in Food Science and Human Nutrition 43(3):265-285.

Rodrigo, D., P. Ruiz, G.V. Barbosa-Cánovas, A. Martinez, and M. Rodrigo. 2003. Kinetic Model for the Inactivation of Lactobacilus Plantarum by Pulsed Electric Fields. Journal Food Microbiology 81, 223-229.

Rodrigo, D., P. Ruiz, G.V. Barbosa-Cánovas, A. Martinez, and M. Rodrigo. 2003. Pectin Methyl Esterase and Natural Microflora of Fresh Mixed Orange and Carrot Juice Treated with Pulsed Electric Fields. International Journal of Food Protection 66(12):2336-2342.

Rodrigo, D., P. Ruiz, G.V. Barbosa-Cánovas, A. Martinez, and M. Rodrigo. 2003. Weibull Distribution Function Based on an Empirical Mathematical Model for Inactivation of Escherichia Coli by Pulsed Electric Fields. International Journal of Food Protection 66(6):1007-1012.

Rodriguez, J.J., G.I. Olivas, D.R. Sepúlveda, H. Warner, S. Clark, and G.V. Barbosa-Cánovas. 2003. Shelf Life Study of Retort Pouch Black Bean and Rice Burrito Combat Rations Packaged at Selected Residual Gas Levels. Internat. Journal of Food Quality. 26(5):409-424.

San Martín, M.F, G.V. Barbosa-Cánovas, and B.G. Swanson. 2003. Innovations in Food Processing. Chemical Engineering Progress 99(3):54-60.

31

Sepúlveda, D, G. Olivas, J-J. Rodriguez, H. Warner, S. Clark, G.V. Barbosa-Cánovas. 2003. Storage of Retort Pouch Beefsteak and Beef Stew Packed Under Four Headspace Levels. Journal of Food Processing and Preservation 27(3):227-242.

2002

Barbosa-Cánovas, G.V. 2002. Key Goals of Emerging Technologies for Inactivating Bacteria. Food Safety 8(4): 34-42.

Barbosa-Cánovas, G.V. and J.J. Rodríguez. 2002. Update on nonthermal food processing technologies: Pulsed electric fields, high hydrostatic pressure, irradiation and ultrasound. Food Australia 54(11): 513-520.

Barbosa-Cánovas, G.V. and D.R. Sepúlveda. 2002. Food Preservation by High Intensity Pulsed Electric Fields. The International Review of Food Science and Technology 1: 90-92.

Bendicho, S., G.V. Barbosa-Cánovas and O. Martín. 2002. Milk Processing by High Intensity Pulsed Electric Fields. Trends in Food Science and Technology 13 (6-7): 195-204.

Bendicho, S., C. Estela, J. Giner, G.V. Barbosa-Cánovas, O. Martín. 2002. Effects of high intensity pulsed electric field and thermal treatments on a lipase from Pseudomonas fluorescens. Journal of Dairy Science 85(1):19-27.

Bendicho, S., J. Giner, G.V. Barbosa-Cánovas, O. Martín. 2002. Procesado de leche mediante aplicación de pulsos eléctricos de alta intensidad de campo. Alimentaria 334: 95-104.

Clark, S., H. Warner, J.J. Rodríguez, G.I. Olivas, D. Sepúlveda, R. Bruins, G.V. Barbosa-Cánovas. 2002. Residual gas and storage conditions affect sensory quality of diced pears in flexible retortable pouches. Food Quality and Preference 13:153-162.

Giner, J., V. Gimeno, O. Ortega, M. Mesegué, G.V. Barbosa-Cánovas, O. Martín. 2002. Inactivation of peach polyphenoloxidase by exposure to pulsed electric fields. Journal of Food Science 67 (4), 1467-1472.

Góngora-Nieto, M.M., D.R. Sepúlveda, P. Pedrow, G.V. Barbosa-Cánovas, B.G. Swanson. 2002. Food Processing by Pulsed Electric Fields: Treatment Delivery, Inactivation Level, and Regulatory Aspects. Lebensmittel-Wissenschaft und –Technologie (lwt) 35 (5): 375-388.

Góngora-Nieto, M.M., F. Younce, G.M. Hyde, P.D. Pedrow, B.G. Swanson. 2002. Metrology system for pulsed electric fields processing. Innovative Food Science & Emerging Technologies 3(4):337-348.

Harte, F., M. Amonte, L. Luedecke, B.G. Swanson, G.V. Barbosa-Cánovas. 2002. Yield Stress and Microstructure of Set Yogurt Made from High Hydrostatic Pressure Treated Full Fat Milk. Journal of Food Science 67(6): 2245-2250.

Jandhyala, M., G.V. Barbosa-Cánovas, B.G. Swanson. 2002. Retention of Ascorbic Acid, Thiamin and Pydridoxal after High Hydrostatic Pressure or Thermal Treatments. Food Science and Technology International 8(5) 303-6.

López-Malo, A., M.S. Tapia, S.M. Alzamora, J. Welti-Chanes, M.M. Góngora-Nieto, G.V. Barbosa-Cánovas. 2002. Water activity: Microbiology. Encyclopedia of Food Microbiology 2635–2640.

Olivas, G.I., J.J. Rodriguez, D.R. Sepúlveda, H. Warner, S. Clark, and G.V. Barbosa-Cánovas. 2002. Residual gas volume effect on quality of retort pouch wet-pack pears. Journal of Food Process Engineering 25(4): 233-249.

San Martín-González, M.F., G.V. Barbosa-Cánovas, B.G. Swanson. 2002. Food Processing by High Hydrostatic Pressure. Critical Reviews of Food Science and Nutrition 42(6):627-645.

Welti-Chanes, J., F. Vergara-Balderas, E. Palou, S. Alzamora, J.M. Aguilera, G.V. Barbosa-Cánovas, M.S. Tapia, and E. Parada-Arias. 2002. Food Engineering Education in Mexico, Central and South America. Journal in Food Science Education 1 (3), 59-65.

2001

Barbosa-Cánovas, G.V., J.J. Fernández-Molina, B.G. Swanson. 2001. Pulsed electric fields: A novel technology for food preservation. Agro-Food Industry Hi-Tech. 12(2):9-14.

Barbosa-Cánovas, G.V. and R.G. Moreira, guest eds. 2001. Drying. Special Issue: Journal of Food Engineering 49(4).

32

Fernández-Molina, J.J., G.V. Barbosa-Cánovas, B.G. Swanson. 2001. Tecnologías emergentes para la conservación de alimentos sin calor. Arbor N 661:155-170.

Fernández Molina, J.J., G.V. Barbosa Cánovas, B.G. Swanson. 2001. Utilizacion de campos electricos pulsantes de alta intensidad en el procesamiento de alimentos. Avances en Ingenieria Quimica 9, 38-42.

Giner, J., V. Gimeno, G.V. Barbosa-Cánovas, O. Martín. 2001. Effect of pulsed electric field processing on apple and pear polyphenoloxidases. Food Science and Technology International 7(4): 339-345.

Góngora-Nieto, M.M., G.V. Barbosa-Cánovas, and B.G. Swanson, 2001. Pulsed Power in Food Preservation. International Food Information Service. Online article. <http://www.ifis.org/hottopics/pulsedpower.html>

Harte, F., M.F. San Martin, A.H. Lacerda, H.L.M. Lelieveld, B.G. Swanson, and G.V. Barbosa-Cánovas. 2001. Potential use of 18 Tesla Static and Pulsed Magnetic Fields on Escherichia coli and Sacharomyces cerevisae. Journal of Food Processing and Preservation 25(3):223-235.

Rodrigo, D., A. Martínez, F. Harte, G.V. Barbosa-Cánovas, M. Rodrigo. 2001. Study of inactivation of Lactobacillus plantarum in orange-carrot juice by means of pulsed electric fields: Comparison of inactivation kinetics models. Journal of Food Protection 64(2):259-263.

San Martín, M.F., F. Harte, H. Lelieveld, G.V. Barbosa-Cánovas, B.G. Swanson. 2001. Inactivation effect of an 18-T pulsed magnetic field combined with other technologies on Escherichia coli. Innovative Food Science & Emerging Technologies 2(4):273-277.

Vega-Mercado, H., M. Góngora-Nieto, and G.V. Barbosa-Cánovas. 2001. Advances in dehydration of foods. Journal of Food Engineering 49: 271-289.

Yan, H. and G.V. Barbosa-Cánovas. 2001. Attrition evaluation for selected agglomerated food powders: the effect of agglomerate size and water activity. Journal of Food Process Engineering 24:37-49.

Yan, H., and G.V. Barbosa-Cánovas. 2001. Density changes in selected agglomerated food powders due to high hydrostatic pressure. Lebensmittel-Wissenschaft und Technologie (lwt) 34:495-501.

Yan, H. and G.V. Barbosa-Cánovas. 2001. The effect of padding foam on the compression characteristics of some agglomerated food powders. Food Science and Technology International 7(5):417-423.

Zárate-Rodríguez, E., E. Ortega-Rivas, G.V. Barbosa-Cánovas. 2001. Effect of membrane pore size on quality of ultrafiltered apple juice. International Journal of Food Science and Technology 36(6):663-667.

2000

Barbosa-Cánovas, G.V., M.D. Pierson, Q.H. Zhang, D.W Schaffner. 2000. Pulsed electric fields. Journal of Food Science Supplement: Kinetics of microbial inactivation for alternative food processing technologies 65-79.

Barbosa-Cánovas, G.V., M.D. Pierson, Q.H. Zhang, and D.W. Schaffner. 2000. High voltage arc discharge. Journal of Food Science Supplement: Kinetics of microbial inactivation for alternative food processing technologies 80-81.

Barbosa-Cánovas, G.V., D.W. Schaffner, M.D. Pierson, and Q.H. Zhang. 2000. Pulsed light technology. Journal of Food Science Supplement: Kinetics of microbial inactivation for alternative food processing technologies 82-85.

Barbosa-Cánovas, G.V., D.W. Schaffner, M.D. Pierson, and Q.H. Zhang. 2000. Oscillating magnetic fields. Journal of Food Science Supplement: Kinetics of microbial inactivation for alternative food processing technologies 86-89.

Dutreux, N., S. Notermans, T. Wijtzes, M. Góngora-Nieto, G.V. Barbosa-Cánovas, B. Swanson. 2000. Effects of combined exposure of Micrococcus luteus to nisin and pulsed electric fields. International Journal of Food Microbiology 60:147-152.

Dutreux, N., S., Notermans T. Wijtzes, M. Góngora-Nieto, G.V. Barbosa-Cánovas, and B. Swanson. 2000. Pulsed electric fields inactivation of attached and free-living Escherchia coli and Listeria innocua under several conditions. International Journal of Food Microbiology 54:91-98.

33

Giner, J., V. Gimeno, A. Espachs, P. Élez, G.V. Barbosa-Cánovas, O. Martín. 2000. Inhibition of Tomato (Licopersicon Esculentum Mill.) Pectin Methylesterase by Pulsed Electric Fields. Innovative Food Science and Emerging Technologies 1:57-67.

Palou, E., C. Hernández-Salgado, A. López-Malo, G.V. Barbosa-Cánovas, B.G. Swanson, and J. Welti-Chanes. 2000. High Hydrostatic Pressure-Processed Guacamole. Innovative Food Science and Emerging Technologies 1:69-75.

Rodrigo, D., A. Martinez, F. Harte, G.V. Barbosa-Cánovas, and M. Rodrigo. 2000. Application of Weibull distribution function to study the inactivation of Lacobacillus plantarum in orange-carrot juice by using electric pulses of high intensity. Journal of Food Protection 64(2):259-263.

Sepúlveda-Ahumada, D., E. Ortega-Rivas, and G.V. Barbosa-Cánovas. 2000. Quality aspects of cheddar cheese obtained with milk pasteurized by pulsed electric fields. Trans IchemE 78 (C):65-71.

Vélez-Ruiz, J.F. and G.V. Barbosa-Cánovas. 2000. Flow and Structural Characteristics of Concentrated Milk. Journal of Texture Studies 31:315-333.

Zárate-Rodríguez, E. Ortega-Rivas and G.V. Barbosa-Cánovas. 2000. Quality changes in Apple Juice as related to nonthermal processing. Journal of Food Quality 23(3):337-349.

1999

Calderón-Miranda, M.L., G.V. Barbosa-Cánovas, and B. G. Swanson. 1999. Inactivation of Listeria innocua in skim milk by pulsed electric fields and nisin. International Journal of Food Microbiology 51:19-30.

Calderón-Miranda, M.L., G.V. Barbosa-Cánovas and B. G. Swanson. 1999. Inactivation of Listeria innocua in liquid whole egg by pulsed electric fields and nisin. International Journal of Food Microbiology. 51:7-17.

Calderón-Miranda, M.L., G.V. Barbosa-Cánovas, and B.G. Swanson. 1999. Transmission Electron Microscopy of Listeria innocua treated by pulsed electric fields and nisin in skimmed milk. International Journal of Food Microbiology 51:31-38.

Ibarz, A., E. Sangronis, G.V. Barbosa-Cánovas, and B.G. Swanson. 1999. Textura de geles de huevo obtenidos por alta presión. Food Science and Technology International 5(3):191-201.

López-Malo, A., E. Palou, G.V. Barbosa-Cánovas, J. Welti-Chanes, and B.G. Swanson. 1999. Polyphenolodase Activity and Color Changes During Storage in High Hydrostatic Pressure Treated Avocado Puree. Food Research International 31:549-556.

Martínez-Padilla, L.P., M.M. Góngora-Nieto, J.L. Vergara-Acall, F.J. López-Martínez, and G.V. Barbosa-Cánovas. 1999. Flow Behavior inside a Horizontal Pipe of a Model Food Suspension with Spheres or Cubes in a Shear-Thinning Fluid. Journal of Food Process Engineering 22:55-79.

Martínez-Padilla, L.P., L. Cornejo-Romero, C.M. Cruz-Cruz, C.C. Jáquez-Huacuja, and G.V. Barbosa-Cánovas. 1999. Rheological Characterization of a Model Food Suspension Containing Discs Using Three Different Geometries. Journal of Food Process Engineering 22:55-79.

Palou, E., A. Lopez-Malo, G.V. Barbosa-Cánovas, J. Welti-Chanes, and B.G. Swanson. 1999. Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree. Journal of Food Science 64(1):42-45.

Rebolledo, M.A., E. Sangronis, and G.V. Barbosa-Cánovas. 1999. Evaluation of Cookies Enriched with Corn Germ and Soy Fiber. Archivos Latinoamericanos de Nutrición 49(3):253-259.

Welti-Chanes, J., J.A. Guerrero, M.E. Barcenas, J.M. Aguilera, F. Vergara and G.V. Barbosa-Cánovas. 1999. Glass Transition Temperature (Tg) and Water Activity (aw) of Dehydrated Apple Products. Journal of Food Process Engineering 22(2):91-101.

1998

Balandrán-Quintana, R.R., G.V. Barbosa-Cánovas, J.J. Zazueta-Morales, A. Anzaldúa-Morales and A. Quintero-Ramos. 1998. Functional and Nutritional Properties of Extruded Whole Pinto Bean Meal (Phaseolus Vulgris L.). Journal of Food Science 63(1):113-116.

34

Barbosa-Cánovas, G.V., M.M. Góngora-Nieto and B.G. Swanson. 1998. Nonthermal Electrical Methods in Food Preservation. Food Science and Technology International 4(5):363-370.

Bruhn, R.E., P.D. Pedrow, R.G. Olsen, G.V. Barbosa-Cánovas, and B.G. Swanson. 1998. Heat Conduction in Microbes Exposed to Pulsed Electric Fields. IEEE Transactions on Dielectrics and Electrical Insulation 5:878-885.

Calderón-Miranda, M.L., M.F. San Martín-González, G.V. Barbosa-Cánovas, and B.G. Swanson. 1998. Métodos no Térmicos. Cuadernos de Nutrición 21(6):30-35.

Calderón-Miranda, M.L., F. San Martín, G.V. Barbosa-Cánovas, and B.G. Swanson. 1998. Nonthermal Methods to Process Foods: Variables and Microbial Inactivation (in Spanish). Brazilian Journal of Food Technology 1(1,2):3-11.

Carabasa, M., A. Ibarz, S. Garza and G.V. Barbosa-Cánovas. 1998. Removal of Dark Compounds from Clarified Fruit Juices by Adsorption Processes. Journal of Food Engineering 37:25-41.

Dorantes-Alvarez, L., L. Parada-Dorantes, A. Ortiz-Moreno, T. Santiago-Pineda, A. Chiralt-Boix and G.V. Barbosa-Cánovas. 1998. Effect of Anti-Browning Compounds on the Quality of Minimally Processed Avocados. (in Spanish). Food Science and Technology International 4:107-113.

Ibarz, A., A.M. Ramos, J. Puig-Bargués and G.V. Barbosa-Cánovas. 1998. Heating Rates of Peach Juice in an Agitated Jacketed Vessel. Journal of Food Science 63(6):1045-1048.

Ibarz, A., A.M. Ramos and G.V. Barbosa-Cánovas. 1998. Transmisión de calor en alimentos en tanques agitados encamisados (I). Alimentación, Equipos y Tecnología. Diciembre, 157-160.

Ibarz, A., A.M. Ramos and G.V. Barbosa-Cánovas. 1998. Transmisión de calor en alimentos en tanques agitados encamisados (II). Alimentación, Equipos y Tecnología. Diciembre: 141-146.

Ibarz, A., A.M. Ramos and G.V. Barbosa-Cánovas. 1998. Transmisión de calor en alimentos en tanques agitados encamisados (III). Alimentación, Equipos y Tecnología. Diciembre: 217-224.

López-Malo, A., E. Palou, G.V. Barbosa-Cánovas, J. Welti-Chanes and B.G. Swanson. 1998. Polyphenoloxidase Activity and Color Changes During Storage in High Hydrostatic Pressure Treated Avocado Puree. Food Research International 31(8):549-556.

Ortega-Rivas, E., E. Zárate-Rodríguez and G.V. Barbosa-Cánovas. 1998. Apple Juice Pasteurization Using Ultrafiltration and Pulsed Electric Fields. Transactions of the Institute of Chemical Engineering 76(C):193-198.

Pagán-Toro, R., S. Esplugas, M.M. Góngora-Nieto, G.V. Barbosa-Cánovas and B.G. Swanson. 1998. Inactivation of Bacillus Subtilis Spores Using High Intensity Pulsed Electric Fields in Combination with Other Food Conservation Technologies (in Spanish). Food Science and Technology International 4(1):33-44.

Palou, E., A. Lopez-Malo, G.V. Barbosa-Cánovas, J. Welti-Chanes, P.M. Davidson and B.G. Swanson. 1998. Effect of Oscillatory High Hydrostatic Pressure Treatments on Byssochlamys nivea Ascospores Suspended in Fruit Juice Concentrates. Letters in Applied Microbiology 27:375-378.

Palou, E., A. Lopez-Malo, G.V. Barbosa-Cánovas, J. Welti-Chanes, P.M. Davidson and B.G. Swanson. 1998. High Hydrostatic Pressure Come-Up Time and Yeast Viability. Journal of Food Protection 61(12):1657-1660.

Palou, E., A. Lopez-Málo, G.V. Barbosa-Cánovas, J. Welti-Chanes and B.G. Swanson. 1998. Oscillatory High Hydrostatic Pressure Inactivation of Zygosaccharomyces bailii. Journal of Food Protection 61(9):1213-1215.

Quintero-Ramos, A., A.L. Sánchez de La Paz, J.A. Meza-Velázquez, G.V. Barbosa-Cánovas and A. Anzaldúa-Morales. 1998. Optimization of Stepwise Blanching of Dehydrated Zucchini (Cucurbita pepo) (in Spanish). Food Science and Technology International 4(3):159-168.

Qin, B-L., G.V. Barbosa-Cánovas, B.G. Swanson, P.D. Pedrow and R.G. Olsen. 1998. Inactivating Microorganisms Using a Pulsed Electric Field Continuous Treatment System. IEEE Transactions on Industry Applications 34(1):43-50.

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Raso, J., M.L. Calderón, M.M. Góngora-Nieto, G.V. Barbosa-Cánovas and B.G. Swanson. 1998. Inactivation of Mold Ascospores and Conidiospores Suspended in Fruit Juices by Pulsed Electric Fields. Lebensmittel-Wissenschaft und-Technologie 31(7/8):668-672.

Raso, J., M.L. Calderón, M.M. Góngora-Nieto, G.V. Barbosa-Cánovas and B.G. Swanson. 1998. Inactivation of Zygosaccharomyces bailii in Fruit Juices by Heat, High Hydrostatic Pressure and Pulsed Electric Fields. Journal of Food Science 63(1):1042-1044.

Raso, J., M.M. Góngora-Nieto, G.V. Barbosa-Cánovas and B.G. Swanson. 1998. Influence of Several Environmental Factors on the Initiation of Germination and Inactivation of Bacillus cereus by High Hydrostatic Pressure. International Journal of Food Microbiology 44:125-132.

Raso, J., G.V. Barbosa-Cánovas and B.G. Swanson. 1998. Sporulation Temperature Affects Initiation of Germination and Inactivation by High Hydrostatic Pressure of Bacillus cereus. Journal of Applied Microbiology 85:17-24.

Rosell, J.R., J. Arántegui, G.V. Barbosa-Cánovas, O. Martín. 1998. Aplicación de los pulsos eléctricos de alta intensidad de campo para la conservación de alimentos. Revista Alimentación, equipos y tecnología. Julio/agosto 109-114.

Vélez-Ruiz, F., B.G. Swanson and G.V. Barbosa-Cánovas. 1998. Flow and Viscoelastic Properties of Concentrated Milk Treated by High Hydrostatic Pressure. Lebensmittel-Wissenschaft und-Technologie 31:182-195.

Vélez-Ruiz, J.F. and G.V. Barbosa-Cánovas. 1998. Rheological Properties of Concentrated Milk as a Function of Concentration, Temperature and Storage Time. Journal of Food Engineering 35:177-190.

1997

Barbosa-Cánovas, G.V., B.G. Swanson and B-L In. 1997. Food Microbiology: Microbial Inactivation by Pulsed Electric Fields. McGraw-Hill Yearbook of Science & Technology 32-33.

Brancoli, N., E. Palou, G.V. Barbosa-Cánovas, M.G. Modernell. 1997. Edible Films and Coating in Food Processing: A Review. Biotechnology International 1:247-258.

Bruhn, R.E., P.D. Pedrow, R.G. Olsen, G.V. Barbosa-Cánovas and B.G. Swanson. 1997. Electrical Environment Surrounding Microbes Exposed to Pulsed Electrical Fields. IEEE Transactions on Dielectrics and Electrical Insulation 4(6):806-812.

Drake, M.A., S.L. Harrison, M. Asplund, G.V. Barbosa-Cánovas, B.G. Swanson. 1997. High Pressure Treatment of Milk and Effects on Microbiological and Sensory Quality of Cheddar Cheese. Journal of Food Science 62(4):843-845, 860.

Harrison, S., G.V. Barbosa-Cánovas and B.G. Swanson. 1997. Saccharomyces cerevisiae Structural Changes Induced by Pulsed Electric Field Treatment. Lebensmittel-Wissenschaft und-Technologie 30:236-240.

Ibarz, A.O. Martín and G.V. Barbosa-Cánovas. 1997. Cinética de pardeamiento no enzimático de zumo de pera concentrado. Food Science and Technology International 3(3):213-218.

Ma, L. and G.V. Barbosa-Cánovas. 1997. Viscoelastic Properties of Xanthan Gels Interacting with Cations. Journal of Food Science 62(6):1124-1128.

Ma, L., M.A. Drake, G.V. Barbosa-Cánovas and B.G. Swanson. 1997. Rheology of Full-Fat and Low-Fat Cheddar Cheeses as Related to Type of Fat Mimetic. Journal of Food Science 62(4):748-752.

Martín, O., B-L. In, F-J. Chang, G.V. Barbosa-Cánovas and B.G. Swanson. 1997. Inactivation of Escherichia coli in Skim Milk by High Intensity Pulsed Electric Fields. Journal of Food Processes Engineering 20:317-336.

Martín, O., H. Vega-Mercado, B-L. In, F-J. Chang, G.V. Barbosa-Cánovas and B.G. Swanson. 1997. Inactivation of Escherichia coli Suspended in Liquid Egg Using Pulsed Electric Fields. Journal of Food Processing and Preservation 21:193-208.

Martínez-Padilla, L.P., A.C. Arzate-López, V.A. Delgado-Reyes and G.V. Barbosa-Cánovas. 1997. Measurement and Prediction of the Pressure Drop inside a Pipe: The Case of a Model Food Suspension with a Newtonian Phase. Journal of Food Process Engineering 20(6):477-497.

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Palou, E., A. López-Malo, G.V. Barbosa-Cánovas, J. Welti-Chanes and B.G. Swanson. 1997. Effect of Water Activity on High Hydrostatic Pressure Inhibition of Zygosaccharomyces bailii. Letters of Applied Microbiology 24:417-420.

Palou, E., A. López-Malo, G.V. Barbosa-Cánovas, J. Welti-Chanes and B.G. Swanson. 1997. High Hydrostatic Pressure as a Hurdle for Zygosaccharomyces bailii Inactivation. Journal of Food Science 62(4):855-857.

Palou, E., A. López-Malo, G.V. Barbosa-Cánovas, J. Welti-Chanes and B.G. Swanson. 1997. Kinetic Analysis of Zygosaccharomyces bailii Inactivation by High Hydrostatic Pressure. Lebensmittel-Wissenschaft und-Technologie 30:703-708.

Pothakamury, U.R., G.V. Barbosa-Cánovas, B.G. Swanson and K.D. Spence. 1997. Ultrastructural Changes in Staphylococcus aureus Treated with Pulsed Electric Fields. Food Science and Technology International 3:113-121.

Sangronis, E., U.R. Pothakamury, A. Mota, A. Ibarz, G.V. Barbosa-Cánovas and B.G. Swanson. 1997. High Hydrostatic Pressure: An Alternative to Food Processing (in Spanish). Revista Alimentaria 283:33-43.

Vega-Mercado, H, O. Martín, B-L. In, F.J. Chang, M.M. Góngora-Nieto and G.V. Barbosa-Cánovas. 1997. Non-thermal Food Preservation: Pulsed Electric Fields. Trends in Food Science and Technology 5(8):151-157.

Vélez-Ruiz, J.F. and G.V. Barbosa-Cánovas. 1997. Effects of Concentration and Temperature on the Rheology of Concentrated Milk. Transactions of the ASAE 40(4):1113-1118.

Velez-Ruiz, J.F. and G.V. Barbosa-Cánovas. 1997. Rheological Properties of Selected Dairy Products. Critical Reviews in Food Science and Nutrition 37(4):311-359.

Yan, H. and G.V. Barbosa-Cánovas. 1997. Size Characterization of Selected Food Powders by Five Particle Size Distribution Functions. Food Science and Technology International 3:361-369.

Yan, H. and G.V. Barbosa-Cánovas. 1997. Compression Characteristics of Agglomerated Food Powders: Effect of Agglomerate Size and Water Activity. Food Science and Technology International 3:351-359.

1996

Barbosa-Cánovas, G.V., J. Kokini, L. Ma and A. Ibarz-Ribas. 1996. The Rheology of Semi-liquid Foods. Advances in Food and Nutrition Research 39:1-69.

Luo, Y. and G.V. Barbosa-Cánovas. 1996. Enzymatic Browning and Its Inhibition in New Apple Cultivars Slices Using 4-Hexylresorcinol Combination with Ascorbic Acid. Food Science and Technology International 2:315-321.

Ma, L. and G.V. Barbosa-Cánovas. 1996. Simulating Viscoelastic Properties of Selected Food Gums and Gum Mixtures Using a Fractional Derivative Model. Journal of Texture Studies 27:307-325.

Ma, L., A. Grove and G.V. Barbosa-Cánovas. 1996. Viscoelastic Characterization of Surimi Gel: Effects of Setting and Starch. Journal of Food Science 61(5):881-883, 889.

Ma, L., M.A. Drake, G.V. Barbosa-Cánovas and B.G. Swanson. 1996. Viscoelastic Properties of Reduced-Fat and Full-Fat Cheddar Cheeses. Journal of Food Science 61(4):821-823.

Ndi, E. E., B.G. Swanson, G.V. Barbosa-Cánovas and L.O. Luedecke. 1996. Rheology and Microstructure of β-Lactoglobulin-Sodium Polypectate Gels. Journal of Food and Agriculture Chemistry 44:86-92.

Pothakamury, U.R., Vega-Mercado, Q. Zhang, G.V. Barbosa-Cánovas and B.G. Swanson. 1996. Effect of Growth Stage and Temperature on the Inactivation of E. coli by Pulsed Electric Fields. Journal of Food Protection 59(11):1167-1171.

Qin, B-L., U.R. Pothakamury, G.V. Barbosa-Cánovas, B.G. Swanson. 1996. Nonthermal Pasteurization of Liquid Foods Using High Intensity Pulsed Electric Fields. Critical Reviews in Food Science and Nutrition 36(6):603-677.

Spencer, D.B., P.D. Pedrow, R.G. Olsen, G.V. Barbosa-Cánovas and B.G. Swanson. 1996. Space Charge Evolution in Dilute Binary Electrolyte Exposed to High Voltage Transients. IEEE Transactions on Dielectrics and Electrical Insulation 3(6):747-753.

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Vega-Mercado, H., L.O. Luedecke, G. Hyde, G.V. Barbosa-Cánovas and B.G. Swanson. 1996. HACCP and HAZOP for a Pulsed Electric Field Processing Operation. Dairy, Food and Environmental Sanitation 16(9):554-560.

Vega-Mercado, H., O. Martín-Belloso, F-J. Chang, G.V. Barbosa-Cánovas and B.G. Swanson. 1996. Inactivation of Escherichia coli and Bacillus subtilis Suspended in Pea Soup Using Pulsed Electric Fields. Journal of Food Processing and Preservation 20:501-510.

Vega-Mercado, H., U.R. Pothakamury, F-J. Chang, G.V. Barbosa-Cánovas, and B.G. Swanson. 1996. Inactivation of Escherichia Coli by Combining pH, Ionic Strength and Pulsed Electric Fields Hurdles. Food Research International 29(2):117-121.

1995

Barbosa-Cánovas, G.V., guest ed. 1995. Food Rheology. Special Issue: Journal of Food Engineering 25(3).

Ma, L. and G.V. Barbosa-Cánovas. 1995. Rheological Characterization of Mayonnaise-Part I. Slip Velocity and Yield Stress of Mayonnaise as a Function of Oil and Xanthan Gum Concentration. Journal of Food Engineering 25(3):397-408.

Ma, L. and G.V. Barbosa-Cánovas. 1995. Rheological Characterization of Mayonnaise-Part II. Flow and Viscoelastic Properties as a Function of Oil and Xanthan Gum Concentration. Journal of Food Engineering 25(3):409-425.

Monsalve-González, A., G.V. Barbosa-Cánovas, A. McEvily and R. Iyengar. 1995. Inhibition of Enzymatic Browning in Apple Products by 4-Hexylresorcinol. Food Technology 4:110-118.

Pothakamury, U.R. and G.V. Barbosa-Cánovas. 1995. Controlled Release in Food Processing. Trends in Food Science and Technology 6(12):397-406.

Pothakamury, U.R., A. Monsalve-González, G.V. Barbosa-Cánovas and B.G. Swanson. 1995. High Voltage Pulsed Electric Field Inactivation of Bacillus Subtilis and Lactobacillus Delbrueckii. Spanish Journal of Food Science and Technology 35(1):101-107.

Pothakamury, U.R., A. Monsalve-González, G.V. Barbosa-Cánovas, B.G. Swanson. 1995. Inactivation of Escherichia coli and Staphylococcus aureus in Model Foods by Pulsed Electric Field Technology. Food Research International 28(2):167-171.

Pothakamury, U.R., G.V. Barbosa-Cánovas, B.G. Swanson and R. Meyer. 1995. Staying Fresh Under Pressure. Engineering World 8:29-34.

Pothakamury, U.R., G.V. Barbosa-Cánovas, B.G. Swanson and R.S. Meyer. 1995. The Pressure Builds for Better Food Processing. Chemical Engineering Progress 91(3):45-53.

Qin, B-L., H. Vega-Mercado, U.R. Pothakamury, G.V. Barbosa-Cánovas and B.G. Swanson. 1995. Application of Pulsed Electric Fields for Inactivation of Bacteria and Enzymes. Journal of the Franklin Institute 332(A):209-220.

Qin, B-L., U.R. Pothakamury, H. Vega- Mercado, O. Martín, G.V. Barbosa-Cánovas and B.G. Swanson. 1995. Food Pasteurization Using High Intensity Pulsed Electric Fields. Food Technology 12:55-60.

Qin, B-L., F-J. Chang, G.V. Barbosa-Cánovas and B.G. Swanson. 1995. Nonthermal Inactivation of Saccharomyces cerevisiae in Apple Juice Using Pulsed Electric Fields. Lebensmittel-Wissenschaft und-Technologie 28:564-568.

Qin, B-L., Q. Zhang, G.V. Barbosa-Cánovas, B.G. Swanson and P.D. Pedrow. 1995. Pulsed Electric Field Treatment Chamber Design For Liquid Food Pasteurization Using a Finite Element Method. Transactions of the ASAE 38(2):557-565.

Tejada, M., C. Alvarez, O. Martin-Belloso and G.V. Barbosa-Cánovas. 1995. Influence of Thermal Treatment and Moisture on the Quality of Tilapia Surimi Gels. Spanish Journal of Food Science and Technology 35(3):297-314.

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Vega-Mercado, H., J.R. Powers, G.V. Barbosa-Cánovas and B.G. Swanson. 1995. Plasmin Inactivation with Pulsed Electric Fields. Journal of Food Science 60(5):1143-1146.

Vega-Mercado, H., O. Martínez and G.V. Barbosa-Cánovas. 1995. Shelf-Stable Pineapple Slices Preserved by Combined Methods. Journal of Agriculture 79 (1-2):75-84.

Zhang, Q., G.V. Barbosa-Cánovas and B.G. Swanson. 1995. Engineering Aspects of Pulsed Electric Field Pasteurization. Journal of Food Engineering 25(2):261-281.

Zhang, Q., B-L. In, G.V. Barbosa-Cánovas and B.G. Swanson. 1995. Inactivation of Escherichia coli for Food Pasteurization by High-Intensity-Short-Duration Pulsed Electric Fields. Journal of Food Processing and Preservation 19:103-118.

1994

Drake, M.A., L. Ma, B.G. Swanson and G.V. Barbosa-Cánovas. 1994. Rheological Characteristics of Milkfat and Milkfat Blend Sucrose Polyesters. Food Research International 27:477-481.

Ma, L. and G.V. Barbosa-Cánovas. 1994. Instrumentation in Rheological Measurement of Foods. Food Science and Technology International 1:3-17.

Martin, O., Q. Zhang, A. J. Castro, G.V. Barbosa-Cánovas and B.G. Swanson. 1994. Pulse Electric Fields of High Voltage to Preserve Foods. Microbiological and Engineering Aspects of the Process (in Spanish). Spanish Journal of Food Science and Technology 34:1-34.

Ndi, E.E., C.J. Brekke and G.V. Barbosa-Cánovas. 1994. Thermal Gelation of Duck Breast and Leg Muscle Proteins. Journal of Muscle Foods 5:27-36.

Pothakamury, U.R., G.V. Barbosa-Cánovas and H.G. Schwartzberg. 1994. Expressions in Food Processing. Fluid/Particle Separation Journal 7(4):172-183.

Qin, B-L., Q. Zhang, G.V. Barbosa-Cánovas, B.G. Swanson and P.D. Pedrow. 1994. Inactivation of Microorganisms by Pulsed Electric Fields of Different Waveforms. IEEE Transactions on Dielectrics and Electrical Insulation 1(6):1047-1057.

Vega-Mercado, H. and G.V. Barbosa-Cánovas. 1994. Heat of Sorption and Free Energy Change of Freeze-Dried Pineapple Pulp. The Journal of Agriculture of the University of Puerto Rico 77(3-4):101-111.

Vega-Mercado, H., B. Romanach and G.V. Barbosa-Cánovas. 1994. Prediction of Water Activity in Food Systems: A Computer Program for Predicting Water Activity in Multicomponent Foods. Spanish Journal of Food Science and Technology 34(4):427-440.

Vega-Mercado, H. and G.V. Barbosa-Cánovas. 1994. Prediction of Water Activity in Food Systems. A Review on Theoretical Models. Spanish Journal of Food Science and Technology 34(4):368-388.

Zhang, Q., A. Monsalve-González, G.V. Barbosa-Cánovas and B.G. Swanson. 1994. Inactivation of Escherichia coli and Saccharomyces Cerevisiae by Pulsed Electric Fields under Controlled Temperature Conditions. Transactions of the ASAE 32(2):581-587 (1995 ASAE Paper Award).

Zhang, Q., F-J. Chang, G.V. Barbosa-Cánovas and B.G. Swanson. 1994. Inactivation of Microorganisms in Semisolid Model Foods Using High Voltage Pulsed Electric Fields. Lebensmittel-Wissenschaft und-Technologie 27:538-543.

Zhang, Q., A. Monsalve-González, B-L. In, G.V. Barbosa-Cánovas and B. G. Swanson. 1994. Inactivation of Saccharomyces cerevisiae by Square-Wave and Exponential-Decay Pulsed Electric Fields. Journal of Food Process Engineering 17(4):469-478.

1993

Barbosa-Cánovas, G.V., A. Ibarz and M. Peleg. 1993. Reología de Alimentos Fluídos. Revisión. Revista Alimentaria 241:39-89.

Barletta, B.J. and G.V. Barbosa-Cánovas. 1993. An Attrition Index to Assess Fines Formation and Particle Size Reduction in Tapped Agglomerated Food Powders. Powder Technology 77:89-93.

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Barletta, B.J., K.M. Knight and G.V. Barbosa-Cánovas. 1993. Attrition in Agglomerated Coffee. Spanish Journal of Food Science and Technology 33(1):43-58.

Barletta, B.J., K.M. Knight and G.V. Barbosa-Cánovas. 1993. Compaction Characteristics of Agglomerated Coffee during Tapping. Journal of Texture Studies 24:253-268.

Barletta, B.J. and G.V. Barbosa-Cánovas. 1993. Fractal Analysis to Characterize Ruggedness Changes in Tapped Agglomerated Food Powders. Journal of Food Science 58(5):1030-1035, 1046.

Castro, A. J., G.V. Barbosa-Cánovas and B.G. Swanson. 1993. Microbial Inactivation of Foods by Pulsed Electric Fields. Journal of Food Processing and Preservation 17(1):47-73.

Ma, L. and G.V. Barbosa-Cánovas. 1993. Rheological Properties of Food Gums and Food Gum Mixtures. Spanish Journal of Food Science and Technology 33(2): 133-163.

Monsalve-González, A., G.V. Barbosa-Cánovas, R.P. Cavalieri, A. McEvily and R. Iyengar. 1993. Control of Browning During Storage of Apple Slices Preserved by Combined Methods: 4-Hexylresorcinol as Anti-browning Agent. Journal of Food Science 58(4):797-800, 826.

Monsalve-González, A., G.V. Barbosa-Cánovas and R.P. Cavalieri. 1993. Mass Transfer and Textural Changes during Processing of Apples by Combined Methods. Journal of Food Science 58(5):1118-1124.

Pothakamury, U.R., B.J. Barletta, G.V. Barbosa-Cánovas and B.G. Swanson. 1993. Inactivation of Microorganisms in Foods by Oscillating Magnetic Fields (in Spanish). Spanish Journal of Food Science and Technology 33(5):479-489.

Pothakamury, U.R., G.V. Barbosa-Cánovas and B.G. Swanson. 1993. Magnetic-Field Inactivation of Microorganisms and Generation of Biological Changes. Food Technology 12:85-93.

Pothakamury, U.R. and G.V. Barbosa-Cánovas. 1993. Membrane Technology in Food Processing. Fluid/Particle Separation Journal 6(3):110-118.

Ruiz, E. M., C.A. Ramírez, M.A. Aponte and G.V. Barbosa-Cánovas. 1993. Degradation of Poly [bis(glycine ethyl ester)phosphazene] in Aqueous Media. Biomaterials 14(7):491-496.

Vega-Mercado, H. and G.V. Barbosa-Cánovas. 1993. Comparison of Moisture Sorption Isotherm Models of Freeze-Dried Pineapple Pulp. The Journal of Agriculture of the University of Puerto Rico 73(3-4):113-128.

1982-1992

Barbosa-Cánovas, G.V., J. Malavé and M. Peleg. 1987. Density and Compressibility of Selected Food Powders Mixtures. Journal of Food Process Engineering 10(1):1-19.

Barbosa-Cánovas, G.V. and M. Peleg. 1985. Detachment of Dusts by Exploiting the Selective Affinity of Fine Powders to Particulates of Different Species. Powder Technology 43(2):185-186.

Barbosa-Cánovas, G.V., R. Ruffner and M. Peleg. 1985. Microstructure of Selected Binary Food Powders Mixtures. Journal of Food Science 50(2):473-477.

Barbosa-Cánovas, G.V. and M. Peleg. 1985. Migration of Absorbed Food Colorants between Powder Components. Journal of Food Science 50(5):1517-1518.

Barbosa-Cánovas, G.V., J. Malavé and M. Peleg. 1985. Segregation in Food Powders. Biotechnology Progress 1(2):140-146.

Cuebas, L. E., C. A. Ramírez, M.A. Aponte and G.V. Barbosa-Cánovas. 1992. In Vitro Degradation and Solute Release from Erodible Polyanhydride Supports. Journal of Controlled Release 18:145-152.

Malavé, J., G.V. Barbosa-Cánovas and M. Peleg. 1985. Comparison of the Compaction Characteristics of Selected Food Powders by Vibration, Tapping and Mechanical Compression. Journal of Food Science 50(5):1473-1476.

Barbosa-Cánovas, G.V. and M. Peleg. 1983. Flow Parameters of Selected Commercial Semi-Liquid Food Products. Journal of Texture Studies 14(3):213-234.

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Barbosa-Cánovas, G.V. and M. Peleg. 1982. Propiedades de Flujo de Alimentos Líquidos y Semilíquidos. Revista Tecnología de Alimentos 17(2):4-28.

d.2) In Press

Bermudez, Daniela and G.V. Barbosa-Cánovas. Nutritional Properties, Physical-Chemical Characteristics and Shelf-Life of Whole Milk after Thermal And Thermo-Sonication Treatments. Journal of Food Quality.

d.3) In Review

Bermúdez-Aguirre, Daniela and Gustavo V. Barbosa-Cánovas. A quality study of selected cheeses fortified with vegetable and animal sources of omega-3. LWT- Food Science and Technology.

Bermúdez-Aguirre, Daniela and Gustavo V. Barbosa-Cánovas. Fortification of queso fresco, cheddar and mozzarella cheese using selected sources of omega-3 and some nonthermal approaches. Food and Bioprocess Technology.

Bermúdez-Aguirre, Daniela and Gustavo V. Barbosa-Cánovas. Processing of Soft Hispanic Cheese (“Queso Fresco”) Using Thermo-sonication. Journal of Food Science.

Bermudez, L.D., P. Dunne, and G.V. Barbosa-Canovas. Inactivation of Bacillus cereus spores in milk with PEF-Enhanced Thermal Pasteurization and nisin as a natural antimicrobial. Journal of Applied Microbiology

Bermudez, L.D., V.J. Lynch-Holm, and G.V. Barbosa-Canovas. Evaluation of the microstructure of thermo-sonicated yogurt with Scanning Electron Microscopy using a shorter (new) sample preparation procedure. Journal of Food Process Engineering.

Bermudez, L.D., R. Mawson, and G.V. Barbosa-Canovas. Study of the mechanism of inactivation of Listeria innocua cells in whole milk under thermo-sonication treatments using Scanning Electron Microscopy and Transmission Electron Microscopy. Journal Food Processing and Preservation.

Bermúdez-Aguirre, Daniela, Sulmer Fernández, Heracleo Esquivel, Patrick Dunne and Gustavo V. Barbosa-Cánovas. Milk Processing by Pulsed Electric Fields: Evaluation of Microbial Quality, Physicochemical characteristics and Selected Nutrients at Different Storage Conditions. Journal of Food Science

Bermudez, L.D., J. Welti-Chanes, J.A. Guerrero-Beltran, and G.V. Barbosa-Canovas. Inactivation of Escherichia coli and pectinesterase activity in mango nectar treated with high hydrostatic pressure. Journal of Food Science.

Bermudez, L.D., J. Yanez, P. Dunne, N. Davies, and G.V. Barbosa-Canovas. Determination of Allura Red (Red #40) by reverse phase High Performance Liquid Chromatography (RP-HPLC) and physicochemical changes in strawberry flavored milk under pulsed electric fields processing. Food Research International.

Bermudez, L.D., J. Yanez, P. Dunne, N. Davies, and G.V. Barbosa-Canovas. Electrodeposition of milk materials during Pulsed Electric Fields processing. Innovative Food Science and Emerging Technologies.

Guerrero-Beltrán, J. and G.V. Barbosa-Canovas. UV light processing of fruit juices to inactivate Saccharomyces cerevisiae. Annual Review of Food Science and Technology.

Sampedro, F., D. Rodrigo, A. Martínez, G.V. Barbosa-Canovas, and M. Rodrigo Application of PEF in Apple Juice: A Review. Trends in Food Science and Technology.

d.4.) In Preparation

Bermúdez-Aguirre, L.D. and G.V. Barbosa-Canovas. A review of high hydrostatic pressure in the food industry, from lab to an industrial reality. Food Engineering Reviews.

Bermúdez-Aguirre, L.D., J.A. Guerrero-Beltran, G.V. Barbosa-Canovas and J. Welti-Chanes. Mango Nectar treated with high hydrostatic pressure: effects on microbial and enzyme activity. Food Science & Technology International.

Sepúlveda, D., M. Góngora-Nieto, J. Guerrero-Beltrán and G.V. Barbosa-Canovas. Shelf life study of whole milk treated with a combination of pulsed electric fields and PEF-generated heat. Food Research International.

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e) Proceedings

e.1) Published

Barbosa-Cánovas, G.V. 2006. Advances in nonthermal Processing of Food. XIV Seminario Latinamerican y del Caribe Sobre ciencia y Tecnología de los Alimentos, October 22-24, 2006. Palacio de Convenciones de La Habana, Cuba. Programa y Resumenes, pp. 82-83.

Elez-Martínez, P., I. Aguiló-Aguayo, G.V. Barbosa-Cánovas, O. Martín-Belloso. 2003. Inactivation of peroxidase in orange juice processed by high intensity pulsed electric fields. Workshop on nonthermal food preservation. Wageningen, Holland. Book of Proceedings, pp. 40-42.

Hurtado, M.L. A.M. Estévez and G.V. Barbosa-Cánovas. 2001. Physical Characterization of a Potato Starch Edible Coating Used in Walnut Storage. Proc. 4th Int. Conf on Postharvest. R. Ben-Airie and S. Philosoph-Hadas, Eds. Acta Hort. 553: 627-629.

Giner, J., V. Gimeno, G.V. Barbosa-Cánovas and O. Martín. 2001. Inactivation of pear and peach polyphenoloxidase by pulsed electric fields. In: 8th International Congress on Engineering and Foods. J. Welti-Chanes, G.V. Barbosa-Cánovas, J.M. Aguilera, L.C. López-Leal; P. Wesche-Ebeling, A. López-Malo and E. Palou-García, Eds. ICEF 8, Puebla, México. pp. 1489-1493.

Barbosa-Cánovas, G.V. 2001. Dehydration of Foods. Past, Present and Future. In: International Drying Symposium, Veracruz, México, K. Waliszewski, Ed. Instituto Tecnológico de Veracruz, Veracruz, México.

Barbosa-Cánovas, G.V., M.M. Góngora Nieto and H. Vega-Mercado. 2001. Dehydration of Foods: Review and Update. In: The 7th Conference of Food Engineering (CoFE 2001). K. Mallikarjunan and G.V. Barbosa-Cánovas, Eds. AIChE, Dallas. pp 469-479.

Bendicho, S., C. Estela, G.V. Barbosa-Cánovas and O. Martín. 2001. Combined Effects of High Intensity Pulsed Electric Fields and Acidification on a Lipase from Pseudomonas Fluorescens. In: The 7th Conference of Food Engineering (CoFE 2001). K. Mallikarjunan and G.V. Barbosa-Cánovas, Eds. AIChE, Dallas. pp 633-637.

San Martín M.F., G.V. Barbosa-Cánovas and B.G. Swanson. 2001. Evaluation of Moisture Change in Apple Cylinders Treated by High Hydrostatic Pressure. In: The 7th Conference of Food Engineering (CoFE 2001). K. Mallikarjunan and G.V. Barbosa-Cánovas, Eds. AIChE, Dallas. pp 498-503.

Tabilo-Munizaga, G., F. Fernández-Martin, and G.V. Barbosa-Cánovas. 2001. Physical Evaluation of High-Pressure Processed Starches of Different Amylose Content. In: The 7th Conference of Food Engineering (CoFE 2001). K. Mallikarjunan and G.V. Barbosa-Cánovas, Eds. AIChE, Dallas. pp 363-367.

Barbosa-Cánovas, G.V. 2001. Developments in PEF–USA research and consortium activities. In: International Seminar on: Electric Field Processing – The Potential to Make a Difference. Campden & Chorleywood Food Research Association Group, Gloucestershire, U.K.

Barbosa-Cánovas, G.V. and G. Tabilo-Munizaga. 2000. Rheological characterization of food gels. In: XIII International Congress on Rheology, Cambridge, U.K.

Fito, P.J., G.V. Barbosa-Cánovas P. and Fito. 2000. A mathematical model for the processing of orange juice by pulsed electric field. In: ICEF 8, Puebla, Mexico.

Góngora-Nieto, M.M., P. Pedrow, G.V. Barbosa-Cánovas and B.G. Swanson. 2000. Development and Implementation of a Monitoring System for Pulsed Electric Fields Processing. In: ICEF 8, Puebla, México.

Barbosa-Cánovas, G.V. and M.M. Góngora-Nieto. 1999. Influence of Product Properties on Food Freezing. In: The 6th Conference of Food Engineering (CoFE’99). G.V. Barbosa-Cánovas and S. Lombardo, Eds. AIChE, Dallas. pp 403-408.

Fernández-Molina, J.J., E. Barkström, P. Tortensson, G.V. Barbosa-Cánovas and B.G. Swanson. 1999. Inactivation of Listeria innocua and Pseudomona fluorescens in skim milk with pulsed electric fields. In: The 6th Conference of Food Engineering (CoFE ’99). G.V. Barbosa-Cánovas and S. Lombardo, Eds. AIChE, Dallas. pp 140-145.

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Fernández-Molina, J.J., E. Barkström, P. Tortensson, G.V. Barbosa-Cánovas and B.G. Swanson. 1999. Shelf-life Extension of Raw Skim Milk by Combined Heat and Pulsed Electric Fields (PEF). In: The 6th Conference of Food Engineering (CoFE’99). G.V. Barbosa-Cánovas and S. Lombardo, Eds. AIChE, Dallas. pp 349-355.

San Martín, M.F., F. Harte, G.V. Barbosa-Cánovas and B.G. Swanson. 1999. Rheological Properties of Cheddar cheese from Milk treated with High Hydrostatic Pressure. In: The 6th Conference of Food Engineering (CoFE’99). G.V. Barbosa-Cánovas and S. Lombardo, Eds. AIChE, Dallas. pp 217-223.

Sepúlveda-Ahumada, D., E. Ortega-Rivas and G.V. Barbosa-Cánovas. 1999. Milk Pasteurization by High Voltage Pulsed Electric Fields for Improving Cheddar cheese Quality. In: The 6th Conference of Food Engineering (CoFE’99). G.V. Barbosa-Cánovas and S. Lombardo, Eds. AIChE, Dallas. pp 179-184.

Varith, J., G.V. Barbosa-Cánovas and B.G. Swanson. 1999. Rheological Properties in Surimi Gels Obtained by High Hydrostatic Pressure. In: The 6th Conference of Food Engineering (CoFE’99). G.V. Barbosa-Cánovas and S. Lombardo, Eds. AIChE, Dallas. pp 590-596.

Ortega-Rivas, E., G.V. Barbosa-Cánovas and E. Zarate-Rodriguez. 1999. Quality Aspects of Apple Juice Influenced by Ultrafiltration Membrane Pore Size. In: Advances in Filtration and Separation Technology, Vol. 13. W. Leung and T. Ptak, Eds. American Filtration and Separations Society, Boston. pp. 953-959.

Barbosa-Cánovas, G.V. and H. Yan. 1997. Characterization and Functionality of Food Powders. In: New Frontiers in Food Engineering, Proceedings of the Fifth CoFE. G.V. Barbosa-Cánovas, S. Lombardo, G. Narsimhan and M.R. Okos, Eds. AIChE, New York. pp. 8-13.

González, C., A. Ibarz, L. Ma, G.V. Barbosa-Cánovas and B.G. Swanson. 1997. Textural Properties of High Hydrostatic Pressure and Heat Formed Surimi Gels. In: New Frontiers in Food Engineering, Proceedings of the Fifth CoFE. G.V. Barbosa-Cánovas, S. Lombardo, G. Narsimhan and M.R. Okos, Eds. AIChE, New York. pp. 132-137.

Ma, L. and G.V. Barbosa-Cánovas. 1997. Viscoelasticity of Gels Made with Selected Food Gums. In: Engineering & Food. ICEF 7. Part 1. R. Jowitt, Ed. Academic Press. pp E76-E79.

Ma, L., F-J. Chang, G.V. Barbosa-Cánovas and B.G. Swanson. 1997. Inactivation of E. coli in Liquid Whole Eggs Using Pulsed Electric Fields Technology. In: New Frontiers in Food Engineering, Proceedings of the Fifth CoFE. G.V. Barbosa-Cánovas, S. Lombardo, G. Narsimhan and M.R. Okos, Eds. AIChE, New York. pp. 216-221.

Palou, E., G.V. Barbosa-Cánovas, B.G. Swanson, A. Lopez-Malo and J. Welti-Chanes. 1997. High Hydrostatic Pressure Inactivation Kinetics of Zygosaccharomyces bailii. Engineering & Food at ICEF 7. Part I. R. Jowitt, Ed. Academic Press. D13-D16.

Palou, E., G.V. Barbosa-Cánovas and B.G. Swanson. 1997. Comparison of Continuous and Pulsed High Hydrostatic Pressure Treatments for Zygosaccharomyces bailii Inactivation. In: New Frontiers in Food Engineering, Proceedings of the Fifth CoFE. G.V. Barbosa-Cánovas, S. Lombardo, G. Narsimhan and M.R. Okos, Eds. AIChE, New York. pp. 216-221.

Ren, E.H., G.V. Barbosa-Cánovas and H. Vega-Mercado. 1997. Packaging and Shelf Life Study of Apple Slices Preserved by Combined Methods. In: New Frontiers in Food Engineering, Proceedings of the Fifth CoFE. G.V. Barbosa-Cánovas, S. Lombardo, G. Narsimhan and M.R. Okos, Eds. AIChE, New York. pp. 282-287.

Vega-Mercado, H., B-L. In, O. Martin, F-J. Chang, L. Ma, G.V. Barbosa-Cánovas and B.G. Swanson. 1997. Nonthermal Food Preservation by Pulsed Electric Fields. Engineering & Food at ICEF 7 Part 1. R. Jowitt, Ed. Academic Press. C81-C84.

Vega-Mercado, H., J.R. Powers, O. Martin, L. Luedecke, G.V. Barbosa-Cánovas and B.G. Swanson. 1997. Effect of Pulsed Electric Fields on the Susceptibility of Proteins to Proteolysis and the Inactivation of an Extracellular Protease from Pseudomonas fluorescens M3/6. In: Engineering & Food at ICEF 7 Part 1. R. Jowitt, Ed. Academic Press. C73-C76.

Velez-Ruiz, J.F. and G.V. Barbosa-Cánovas. 1997. Rheological Characterization of Concentrated Milk at Various Temperatures and Concentrations. Engineering & Food at ICEF 7. Part 1. R. Jowitt, Ed. Academic Press. Pp E72-E75.

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Zárate-Rodríguez, E. Ortega-Rivas and G.V. Barbosa-Cánovas. 1997. Comparative Study of Quality of Apple Juice Preserved by Nonthermal Methods. In: New Frontiers in Food Engineering, Proceedings of the Fifth CoFE. G. V. Barbosa-Cánovas, S. Lombardo, G. Narsimhan and M. R. Okos, Eds. AIChE, New York. pp. 267-273.

Barbosa-Cánovas, G.V. and B.G. Swanson. 1996. Nonthermal Electrical Pasteurization Methods. In: Proceedings of the International Symposium on Minimal Processing and Ready Made Foods. T. Ohlsson, R. Ahvenainen and T. Mattila-Sandholm, Eds. SIK, The Swedish Institute for Food and Biotechnology, Gothenburg, Sweden. pp. 59-69.

Barbosa-Cánovas, G.V., B-L. In and B.G. Swanson. 1996. Biological Effects Induced by Pulsed Electric Fields of High Intensity. In: Proceedings of the International Symposium on Advanced Technologies in Sterilization and Safety of Foods and Non-Food Products. M. Rodrigo, A. Martínez, S. M. Fiszman, C. Rodrigo and A. Mateu, Eds. Valencia, Spain. pp. 151-165.

Barbosa-Cánovas, G.V., B-L. In, and B.G. Swanson. 1996. Preservation of Foods by Pulsed Electric Fields: System Design and Key Components. In: Proceedings of the International Symposium on Advanced Technologies in Sterilization and Safety of Foods and Non Food Products. M. Rodrigo, A. Martínez, S.M. Fiszman, C. Rodrigo and A. Mateu, Eds. Valencia, Spain. pp. 273-285.

Vélez-Ruiz, J.F. and G.V. Barbosa-Cánovas. 1996. The Rheology of Concentrated Milk as a Function of Concentration, Temperature, and Storage Time. In: Proceeding of the 5th World Congress of Chemical Engineering, San Diego, CA. pp 143-149.

Berterreche, J., C. Silvera and G.V. Barbosa-Cánovas. 1995. Caracterización Reológica de Geles Derivados del Suero de Queso. In: Anales del I Congreso Ibero-Americano de Ingeniería de Alimentos, Vol. I. E. Ortega, E. Parada, P. Fito, Eds. M. Hübinger, F.X. Murr, J.M. Aguilera, Vol. Eds. Campinas, Sao Paulo, Brazil, pp. 32-42.

Guerra-Modernell, M.J. and G.V. Barbosa-Cánovas. 1995. Efecto de Algunas Coberturas Comestibles Sobre el Pardeamiento en Rodajas de Manzanas. In: Anales del I Congreso Ibero-Americano de Ingeniería de Alimentos, Vol. II. E. Ortega, E. Parada, P. Fito, Eds. A.R. Matos Chamorro, P.J. Sobral, A. Chiralt and S.M. Alzamora, Vol. Eds. Campinas, Sao Paulo, Brazil. pp 162-172.

Luo, Y. and G.V. Barbosa-Cánovas. 1995. Inhibition of Browning of Fresh Apple Slices by 4-Hexylresorcinol. In: Enzymatic Browning and its Prevention. ACS Symposium Series Number 600. C. Y. Lee and John R. Whitaker, Eds. pp. 240-250.

Vega-Mercado, H., O. Martin, A. Monsalve-González and G.V. Barbosa-Cánovas. 1995. Physical and Chemical Changes in Foods Processed by Combined Methods. In: Preservation of Fruits by Combined Methods. P. Fito and A. Andrés, Eds. Valencia Polytechnic University, Valencia, Spain.

Harrison, S.L., G.V. Barbosa-Cánovas and B.G. Swanson. 1995. Electron Microscopy Studies of Saccharomyces cerevisiae Processed in High Voltage Pulsed Electric Fields. In: Proceedings of the Fourth CoFE. G. Narsimhan, M.R. Okos and S. Lombardo, Eds. AIChE, New York. pp. 233-237.

Vega-Mercado, H., O. Martin-Belloso, F-J. Chang, G.V. Barbosa-Cánovas and B.G. Swanson 1995. Inactivation of Escherichia coli and Bacillus subtilis suspended in Pea Soup Using Pulsed Electric Fields. In: Proceedings of the Fourth CoFE. G. Narsimhan, M.R. Okos and S. Lombardo, Eds. AIChE, New York. pp. 180-183.

Vergara, F., J.A. Guerero, M.E. Bárcenas, G.V. Barbosa-Cánovas, J.M. Aguilera and J. Welti. 1995. Prediction of Stability of Dehydrated Apple as a Function of Water Activity and Glass Transition Temperature. In: Proceedings of the Fourth CoFE. G. Narsimhan, M.R. Okos and S. Lombardo, Eds. AIChE, New York. pp. 20-26.

Vergara, F., J. Welti and G.V. Barbosa-Cánovas. 1995. Stability of Dehydrated Comminuted Orange Products: Influence of Maltodextrin and Storage Temperature. In: Proceedings of the Fourth CoFE. G. Narsimhan, M.R. Okos and S. Lombardo, Eds. AIChE, New York. pp. 69-77.

Ren, H. and G.V. Barbosa-Cánovas. 1994. Apple Preservation by Combined Methods. In: ISOPOW Practicum II Poster Session Proceedings. A. Argaiz, A. López-Malo, E. Palou and P. Corte, Eds. Puebla, México. pp. 150-154.

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Vega-Mercado, H. and G.V. Barbosa-Cánovas. 1994. Prediction of Water Activity in Multicomponent Foods. In: ISOPOW Practicum II Poster Session Proceedings. A. Argaiz, A. López-Malo, E. Palou and P. Corte, Puebla, Eds. Puebla, México. pp. 207-212.

Pothakamury, U.R., A. Monsalve-González, G.V. Barbosa-Cánovas and B.G. Swanson. 1993. Inactivation of Escherichia coli and Staphylococcus aureus in Model Foods by Pulsed Electric Fields. In: Proceedings of the Food Preservation 2000 Conference. U.S. Army Natick, MA. pp. 187-199.

Vega-Mercado, H. and G.V. Barbosa-Cánovas. 1993. The Use of G.A.B. Model to Represent Freeze-Dried Pineapple Pulp Sorption Isotherms. In: Drying of Foods. AIChE Symposium Series Number 297(89):114-117.

Aponte, M.A., C.A. Ramírez and G.V. Barbosa-Cánovas. 1988. Polyphosphazenes as physical supports for controlled drug release. In: Proceedings of the Fifteenth International Symposium on Controlled Release of Bioactive Materials. J. Heller, F. Harris, D. Lohmann, H. Merkle and J. Robinson, Eds. The Controlled Release Society, Inc. Lincolnshire, IL. p. 141.

Barbosa-Cánovas, G.V. and M. Peleg. 1988. Particle Segregation in Food Powder Binary Mixtures. In: Powder and Bulk Solids Conference Proceedings. Chicago, IL. pp. 449-459.

Barbosa-Cánovas, G.V., J. Quiñones-Domenech and F. Tiller. 1988. Continuous Gravity Thickening. In: American Filtration Society Proceedings. Ocean City, Maryland. pp. 335-344.

e.2) Proceedings in Press

e.3) Proceedings in preparation (proposed)

f) Other Peer Reviewed Publications

Barbosa-Cánovas, G.V. 2002. A look into the future of Food Science and Technology. (Contribution in representation of the International Division, IFT). Food Technology 56(1): 51.

San Martín, M.F., F. Harte, G.V. Barbosa-Cánovas and B.G. Swanson. 2001. Exposure of Microorganisms to High Intensity Magnetic Fields. National High Magnetic Field Laboratory Reports 8(4): 15-16.

Barbosa-Cánovas, G.V. 2000. Tecnologías emergentes. La alimentación latinoamericana No. 234: 50-52.

Barbosa-Cánovas, G.V., J.J. Fernández-Molina and B.G. Swanson. 2000. Pasteurización de alimentos por métodos no térmicos. La alimentación latinoamericana No. 235: 56-59.

Barbosa-Cánovas, G.V., J. Fernández-Molina and B.G. Swanson. 2000. Pasteurización de alimentos por métodos no térmicos. CTC N 6: 22-25.

Barbosa-Cánovas, G.V., F.M. Harte and M.F. San Martin. 1999. Inactivation of Escherichia coli and Saccharomyces cereviseae using 18 T static and pulsed magnetic field. NHMFL Annual Research Review. p 10.

Rosell, J.R., J. Arantegui, O. Martin and G.V. Barbosa-Cánovas. 1998. Aplicación de los Pulsos Eléctricos de Alta Tensión para la Conservación de Alimentos. Alimentacion, Equipos y Tecnología Julio/Agosto: 109-114.

Arántegui, G.V., G.V. Barbosa-Cánovas and O. Martín. 1997. Conservación de Alimentos Mediante Aplicación de Pulsos Eléctricos de Alta Densidad de Campo. Ibérica Actualidad Tecnológica Junio: 398: 292-294.

Martín, O. and Barbosa-Cánovas, G.V. 1997. Pulsos eléctricos de alta intensidad de campo para la conservación de alimentos. Revista Tecnología y Ciencia de los Alimentos 1(1), 65-71.

Martín Belloso, O., J.R. Rosell Polo and G.V. Barbosa-Cánovas. 1997. Una Alternativea Para la Conservación de Alimentos. Automática e Instrumentación Marzo: 272:59-62.

Martin, O., A. Monsalve-González and G.V. Barbosa-Cánovas. 1994. Mass Transfer, Textural Changes and Browning Reduction in Apples Processed by Combined Methods. CYTED-D Boletín Internacional de Divulgación 2:1-15.

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Bajema, R.W., G.V. Barbosa-Cánovas, A. Monsalve-González and R.P. Cavalieri. 1993. Preliminary Design for an Apple Preservation Pilot Plant Utilizing Combined Methods. CYTED-D: Boletín Internacional de Divulgación 1:46-55.

Barbosa-Cánovas, G.V. 1990. Intermediate Moisture Foods from Puerto Rico. In: Inventario de Alimentos de Humedad Intermedia Tradicionales de Ibero-América. pp. 301-314.

g) Scientific and Professional Meeting Presentations

g.1) Invited Lecturer

Sep 2009 2020 Vision of Food Engineering, VII Congreso Iberoamericano de Ingenieria de Alimentos (CIBIAVII), Bogota, Colombia (Plenary lecturer)

Sep 2009 High Pressuregest hot! VII Congreso Iberoamericano de Ingenieria de Alimentos (CIBIAVII), Bogota, Colombia (Invited lecturer)

Oct 2008 ISFE: Linking food engineers from around the world, 14th World Congress of Food Science & Technology, Shanghai, China (Invited lecturer)

Aug 2007 Advances in Non-thermal Processing of Food, 10th Asean Food Conference 2007, Kuala Lumpur, Malaysia (Lead speaker)

Jun 2007 Food Sterilisation assisted by high pressure processing, Research issues facing the global food industry, New Zealand Food Safety (NZIFST) Conference, Town Hall, Wellington, New Zealand (Keynote speaker)

Mar 2006 Online lecture: "Food …….." Presented to students at Packaging Brody Inc., Duluth, Georgia

Oct 2005 Esterilizacion de alimentos combinando alta presion y calor, CIBIA V Congresso Iberoamericano de Ingenieria de Alimentos, Puerto Vallarta, Mexico

Oct 2005 Emerging food technologies as related to quality of foods, II Ruolo delle tecnologie alimentary emergenti in relazione alla qualitia degli alimento, Alghero, Italy

Oct 2004 El Futuro...Reto Alimentario, IX Simposium Internacional de Ingenieria en Industrias Alimentarias, Santiago, Chile

Oct 2004 Nuevas Tecnologías para Procesar Alimentos, XIV Simposio de Ciencia y Tecnología de Alimntos, Mérida Yucatán, Mexico

Oct 2004 Retrospectiva y Perspectiva de la Tecnología Alimentaria en Latinoamérica, XIV Simposio de Ciencia y Tecnología de Alimntos, Mérida Yucatán, Mexico

Jun 2004 Nonthermal Technologies for Food Processing, International Congress Food Science & Biotechnology in Developing Countries, Durango, Mexico

Mar 2004 Non-thermal processing technologies for product development, Part III: Novel Processing Technologies, International Commission on Microbiological Specification for Foods (ICMSF), Shanghai, China

Oct 2003 Cinética de inactivación de microorganismos con pulsos eléctricos, IV Congreso Iberoamericano de Ingeniería de Alimentos (CIBIA), Valparaíso, Chile

Jul 2003 Adaptation of Classical Processes to New Technical Developments and New Quality Requirements, XII IUFoST (International Union of Food Science and Technology Congress), Chicago, IL

Jul 2003 Food enzymes as affected by high intensity pulsed electric fields, Annual Meeting of IFT, Chicago, IL

Jul 2003 Potential food preservation technologies for future space missions, Annual Meeting of IFT, Chicago, IL

Oct 2002 Pulsed Electric Fields at the Industrial Level, 2nd Spanish Congress of Food Engineering, Lleida, Spain

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Jul 2002 Modeling New Food Processes for Microbial Inactivation, 1st International Conference on Microbiological Risk Assessment: Foodborne Hazards, College Park, Maryland

Jul 2002 Modeling of some selected Nonthermal Processing Technologies, FDA-USDA Conference on Risk Assessment, Washington, DC

Jun 2002 IFT International Division, Myth or Reality? Annual Meeting of the Institute of Food Technologists, Anaheim, CA

Jun 2002 IFT Division Lecture, What are we cooking (in food processing) for tomorrow? Nonthermal Processing Division, Annual Meeting of the Institute of Food Technologists, Anaheim, CA

May 2002 IFT Division Lecturer, Nonthermal Processing Division, IFT Annual Meeting, Anaheim, CA

Apr 2002 Processing Foods for Tomorrow, NASA Conference on Food Processing, Houston, TX

Apr 2002 Advances in Food Engineering, Eighth Cuban Congress on Food Science and Technology (CICTA 8), Havana, Cuba (Keynote speaker)

Mar 2002 Preservation of Foods by Pulsed Electric Fields, Emerging Technology 2002, Madrid, Spain

Mar 2002 Developing Intervention Strategies: Emerging Technologies for Inactivating Bacteria, Food Safety Summit, Washington DC.

Dec 2001 Microbial Aspects of Nonthermal Processing of Foods, Polytechnic University of Cartagena, Murcia, Spain

Nov 2001 High Pressure Preprocessing of Vegetables, Fundación Chile and FEPACH, Santiago, Chile (Keynote speaker)

Nov 2001 Nonthermal Preservation of Foods, Mexican Association of Food Science and Technology (ATAM), Azcapotzalco, Mexico (Keynote speaker)

Nov 2001 Tecnologia y Tendencias: Procesado de frutas y hortalizas…., 2nd Congreso Internacional, La Agroindustria en el SIGLO XXI, Santiago, Chile

Nov 2001 Tecnologias Emergentes para el Procesamiento de Alimentos y Begidas, XXXII Congreso Nacional de Ciencia y Tecnologia de los Alimentos (ATAM), Azcapotzalco, Mexico

Oct 2001 Nonthermal Preservation of Foods, Brazilian Congress on Microbiology, Foz de Iguazú, Brazil

Sep 2001 Microbial Inactivation in Foods by Pulsed Magnetic Fields, XII International Congress on Biochemical Engineering, Veracruz, Mexico

Jul 2001 Nonthermal processing of foods, Australian Society of Food Science and Technology, Adelaide, Australia (Keynote speaker)

Jul 2001 Dehydration of foods, Australian Society of Food Science and Technology, Adelaide, Australia

Jul 2001 Dehydration of foods; Past, Present and Future, International Drying Symposium, Veracruz, México

Jul 2001 Nonthermal processing of foods, Ecuatorian Society of Food Science and Technology, Quito, Ecuador

Jun 2001 Food engineering education in Mexico, Central and South America, Annual Meeting of IFT, New Orleans, LA

Jun 2001 Novel processing technologies and packaging: Effects of ultra high pressure and pasteurizing doses of irradiation, Annual Meeting of IFT, New Orleans, LA

May 2001 The effect of high hydrostatic pressure on lipids, American Oil Chemists’ Society, Minneapolis, MN

Apr 2001 Second International Congress of Food and Agriculture, Fundación Chile and FEPACH, Santiago, Chile (Keynote speaker)

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Apr 2001 Pulsed Electric Fields: Microbial and Enzyme Inactivation Mechanisms, Symposium on Pulsed Electric Fields, International Union of Food Science and Technology (IUFoST) Conference, Seoul, South Korea

Mar 2001 Australian Society of Food Science and Technology Annual Meeting, Adelaide, Australia (Keynote speaker)

Mar 2001 Nonthermal Processing of Foods, Instituto del Frío, Madrid, Spain

Mar 2001 High Intensity Pulsed Electric Fields for Food Preservation, III Iberoamerican Congress in Food Engineering, Valencia, Spain

Mar 2001 Nonthermal Food Processing, III Iberoamerican Congress in Food Engineering, Valencia, Spain

Mar 2001 Fruits and Vegetables Blanching Using Microwaves, III Iberoamerican Congress in Food Engineering, Valencia, Spain

Feb 2001 Nonthermal Processing of Foods, Annual Symposium on Emerging Technologies to Process Foods, Campden & Charleywood, Campden, UK

Feb 2001 Developments in PEF–USA research and consortium activities, International Seminar on Electric Field Processing, Campden & Chorleywood Food Research Assoc. Group, Gloucestershire, UK

Feb 2001 Advances in Dehydration of Foods, Food Science and Technology Department, University of Reading, UK

Nov 2000 Nonthermal Processing of Foods, College of Agronomy, University of Uruguay, Uruguay

Nov 2000 Nonthermal Processing of Foods, National Academy of Engineering, Montevideo, Uruguay

Nov 2000 Advances in Food Dehydration, Peruvian Symposium in Food Technology, San Ignacio de Loyola University, Lima, Perú

Nov 2000 Nonthermal Processing of Foods, Peruvian Symposium in Food Technology, San Ignacio de Loyola University, Lima, Perú

Nov 2000 Food, Pharmaceutical and Bioengineering Division, American Institute of Chemical Engineers Annual Meeting, Los Angeles, CA (Plenary Speaker)

Nov 2000 Nonthermal processing of foods, National Food Processors Association Annual Meeting, Chicago, IL

Sep 2000 Nuevas Tecnologías en la Conservación de Alimentos, 12th Spanish Congress on Food Microbiology, Oviedo, Spain

Aug 2000 Innovation in Pulsed Electric Fields, 87th Annual Meeting of the International Association for Food Protection, Atlanta, GA

Aug 2000 Food Preservation by Pulsed Electric Fields, IAMFES Annual Meeting, Atlanta, GA

Jul 2000 Food Preservation by Pulsed Electric Fields, The Society for engineering in agricultural, Food, and Biological Systems (ASAE), Annual International Meeting, Milwaukee, Wisconsin, WI

Jun 2000 Food preservation by magnetic fields, IFT Annual Meeting, Dallas, TX

Jun 2000 Pulsed electric fields, IFT Annual Meeting, Dallas, TX

Jun 2000 Pulsed light, x-ray, oscillating magnetic field, IFT Annual Meeting, Dallas, TX

Jun 2000 Oscillating Magnetic Fields, IFT Annual Meeting, Dallas, TX

Jun 2000 Electromagnetic Approaches to Process Foods, IFT/FDA Contract Symposium, IFT Annual Meeting, Dallas, TX

May 2000 Tratamientos por Procesos no térmicos, XI Seminario latinoamericano y del caribe, Santiago, Chile

Mar 2000 Nonthermal Processing of foods, IFT Scientific lecture, Chicago Section, Chicago, IL

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Jan 2000 Nonthermal Processing, 86th Annual Northwest Food Processors Association, Eleventh Annual Pacific Northwest Regional IFT Meeting, Portland, OR

Dec 1999 Nonthermal Processing of foods, IFT Scientific lecture, San Joaquín Valley section, Fresno, CA

Nov 1999 Emerging Technologies in the U.S. European Conference on Emerging Food Science and Technology (EFFoST), Tampere, Finland

Oct 1999 Nonthermal Processing of foods, IFT Scientific lecture, Kansas Section, Kansas City, MO

Oct 1999 New Technologies for the Preservation of foods, Action-RDTA, AGIR and L’ACTIA, Bordeaux, France

Oct 1999 Nonthermal Processing of foods, Anhenser-Busch Inc., St. Louis, MO

Sep 1999 Pulsed Electric Fields, Food Quality Conference & Expo’99, San Francisco, CA

Sep 1999 New Technologies for Food Preservation, Food Micro’99, Veldhoven, the Netherlands

Jul 1999 Food Engineering Education, Looking into the next Century, Universidad de la Sabana, Bogotá, Colombia

Jul 1999 Nonthermal Processing Technology, IFT Annual Meeting, Chicago, IL

Jul 1999 Ethnic Foods of Latin America, IFT Annual Meeting, Chicago, IL

Jul 1999 A Critical Review of Nonthermal Food Processing, IFT Annual Meeting, Chicago, IL

Jul 1999 A Critical Review of Food Dehydration, IFT Annual Meeting, Chicago, IL

May 1999 Nonthermal Processing of foods, AMIDIQ Annual Meeting, Puerto Vallarta, México

May 1999 Preservation of Foods by Pulsed Electric Fields, EPRI Workshop on Electromagnetic Technologies, Minneapolis, MI

Apr 1999 Food Powders Technology, Mexican National University (UNAM), México City, México

Apr 1999 New Technologies for Better Foods, Mexican National University (UNAM), Mexico City, México

Mar 1999 Nonthermal Processing of Foods, International Food Microbiology Conference, The Netherlands

Feb 1999 Nonthermal Processing of Foods, IFT Scientific Lecture, British Institute of Food Technologists, London, UK

Jan 1999 Nonthermal Processing of Foods, IFT Scientific Lecture, Lake Erie Chapter, NY

Oct 1998 The Center for Nonthermal Processing of Foods at Washington State University, Jornada Sobre la Ingeniería de Alimentos en Iberomérica. Universidad Politécnica de Valencia, Spain

Oct 1998 Physical Characterization of Food Powders, Nestlé Research & Development Center, New Milford, CT

Sep 1998 Nonthermal Preservation of Foods, Plenary Lecture, NIZO Food Research Center, Arnhem, The Netherlands

Sep 1998 New Technologies in Food Processing, Annual Meeting of the Guatemalan Association of Food Technology, Guatemala City

Jul 1998 Nonthermal Preservation of Foods, Annual Meeting of the Brazilian Society of Food Science and Technology, Río de Janeiro, Brazil

Jun 1998 Mechanism of Bacterial Inactivation by Pulsed Electric Fields, IFT Annual Meeting, Atlanta, GA

Jun 1998 Mechanism of PEF Microorganism and Enzyme Inactivation, IFT Annual Meeting, Atlanta, GA

May-Jun 1998 Importance of Water in Foods Preserved by Nonthermal Processes, ISOPOW 7, Helsinki, Finland

49

Apr 1998 Food Pasteurization Using High-Intensity Pulsed Electric Fields: Promising New Technology for Non-Thermal Pasteurization for Eggs, 2nd International Symposium on Egg Nutrition and Newly Emerging Ovo-Technologies, Banff, Alberta, Canada

Apr 1998 Dehydration of Food: An Update, Conference of the Society of Manufacturing Engineering, Chicago, IL

Mar 1998 What’s New in Food Processing? European Physical Properties of Food Workshop, IATA, Valencia, Spain

Mar 1998 Preservation of Foods by Pulsed Electric Fields, IATA Lecture Series, Valencia, Spain

Mar 1998 Nonthermal Processing of Foods, AINIA, Valencia, Spain

Mar 1998 Nonthermal Processing of Food: Critical Review, 2nd Iberoamerican Congress on Food Engineering, Bahía Blanca, Argentina

Feb 1998 Electrotechnologies in Food Preservation, The Netherlands Center for Food Technology (TNO), Ziest, The Netherlands

Feb 1998 An Update on Food Powder Technology, Nestlé Research and Development Center, Marysville, OH

Jan 1998 Food Preservation by Pulsed Electric Fields, 1st European Workshop on High Electric Field Pulses (HELP), Technical University of Berlin, Germany

Oct 1997 Preservation of Food by Nonconventional Approaches, ATAM, Mazatlán, México

Sep 1997 Food Preservation Using Electric Methods, Latin American and Caribbean Association of Food Science and Technology Congress (ALACCTA), Buenos Aires, Argentina

Aug 1997 The Future of Food Engineering, Facultad de Química, Montevideo, Uruguay

Jun 1997 Inactivation of Foodborne Pathogens, IFT Annual Meeting, Orlando, FL

Jun 1997 Emerging Technologies in Food Processing, IFT Annual Meeting, Orlando, FL

Jun 1997 Engineering Strategies for Cost Effective Research and Development in Foods, IFT Annual Meeting, Orlando, FL

May 1997 Preservation of Food by Pulsed Electric Fields, Tetra Pak Food Processing Technology Division, Lund, Sweden

May 1997 Food Processing by Nonthermal Techniques, University of Lleida, Spain

Dec 1996 Introduction to Pulsed Electric Fields Technologies, Pulsed Energy Technologies Seminar, Australian Food Industry Science Centre, Melbourne, Australia (Live Telecast Presentation, Pullman, WA)

Dec 1996 Preservation of Foods by Pulsed Electric Fields Technologies, Pulsed Energy Technologies Seminar, Australian Food Industry Science Centre, Melbourne, Australia (Live Telecast Presentation, Pullman, WA)

Oct 1996 Oscillating Magnetic Fields for Food Processing, Symposium on New Technologies, Nestlé Research Center, Lausanne, Switzerland

Sep 1996 Emerging Technologies in Food Processing, Instituto Politécnico Nacional, México City, México

Jun 1996 An International Perspective on Food Engineering Education within the Food Science Curriculum, IFT Annual Meeting IFT, New Orleans, LA

Apr 1996 Nonthermal Electrical Pasteurization Methods, International Symposium on Minimal Processing and Ready Made Foods, SIK, The Swedish Institute for Food Research, Göteborg, Sweden

Apr 1996 Pulsed Power Technologies in Food Processing, Unilever Research Laboratorium, Vlaardingen, The Netherlands

50

Mar 1996 New Technologies to Preserve Foods by Nonthermal Methods, 1st Venezuelan Congress on Food Science and Technology, Food Science and Technology Institute, Caracas, Venezuela

Mar 1996 New Trends in Minimally Processed Foods, 1st Venezuelan Congress on Food Science and Technology., Food Science and Technology Institute, Caracas, Venezuela

Nov 1995 Biological Effects Induced by Pulsed Electric Fields of High Intensity, International Conference on Advanced Technologies in Sterilization and Safety of Foods and Non-Food Products, Sponsored by the European Union, Valencia, Spain

Nov 1995 Preservation of Foods by Pulsed Electric Fields: System Design and Key Components, International Conference on Advanced Technologies in Sterilization and Safety of Foods and Non-Food Products, Sponsored by the European Union, Valencia, Spain

Nov 1995 Processing of Foods by Pulsed Electric Fields: Key Variables, 1st Iberoamerican CoFE, Campinas, Brazil

Mar 1995 Fractal Analysis of Coffee Agglomerates, Procter and Gamble, Cincinnati, OH

Mar 1995 Fractals, Electron Microscopy and Ingenuity in the Characterization of Food Powders, First Biotechnology and Engineering Congress, University of Las Americas, Puebla, México

Oct 1994 New Technologies for the Preservation of Foods, 1st International Congress of Biochemical Engineering, México City, México

Jun 1994 State-of-the-Art Technologies for the Stabilization of Foods by Nonthermal Processes: Physical Methods, International Symposium on Properties of Water, Practicum II, Puebla, México

Apr 1994 Preservation of Food by Nonthermal Treatments, Central University, Caracas, Venezuela

Mar 1994 Physical and Chemical Changes in Foods Processed by Combined Methods, Preservation of Fruits by Combined Methods, Valencia Polytechnic University, Spain

Feb 1994 Nonthermal Processes to Preserve Foods, 2nd Food Science and Engineering Congress, University of Las Americas, Puebla, México

Feb 1994 Physical Properties of Food Powders, University of Chihuahua, México

Jul 1993 4-Hexylresorcinol as an Inhibitor of Enzymatic Browning in Processed Apple Products, Advances in Enzyme Technology as Applied to Fruits and Vegetables Symposium, IFT Annual Meeting, Chicago, IL

May 1992 Food Science and Technology in USA, Food Engineering Department, Valencia Polytechnic University, Spain

May 1992 Preservation of Apples by Combined Methods, Department of Food Science, Catalunya Polytechnic University, Lleida, Spain

Aug 1991 Physical Characterization of Semi-Liquid Food Products, International Seminar on Post Harvesting of Fruits and Vegetables, Chillán, Chile

g.2) Invited Panelist

Jun 2002 International Division Roundtable, IFT Annual Meeting, Anaheim, CA

g.3) Contributed Presentations

Jul 2010 Evaluation of vegetable and animal selected sources of omega-3 for cheese fortification, Poster session, IFT Annual Meeting, Dairy Foods Division: Food, health & nutrition, Chicago, IL

Jul 2010 Composition parameters and physicochemical characteristics of skim and whole milk processed under selected pulsed-electric fields treatments, Poster session, IFT Annual Meeting, Nonthermal Processing Division: Innovations in nonthermal processing & packaging, Chicago, IL

51

Jul 2010 Morphological and oxygen barrier changes of two multilayer polymeric films subjected to microwave sterilization, Poster session, IFT Annual Meeting - Food Packaging Division, Chicago, IL

Jul 2010 Emerging technologies to process functional foods in Latin America, ALACCTA, IFT Annual Meeting, International Division: Symposium - Functional foods and ingredients from Latin America: Opportunities for research and trade, Chicago, IL

Jul 2010 Study of the microbiological and physicochemical characteristics of thermo-sonicated “queso fresco” during storage, Poster session, IFT Annual Meeting, International Division: Emerging technologies & ingredient innovations, Chicago, IL

Jul 2010 Modeling the degradation of protein in milk after selected pulsed electric fields treatments, IFT Annual Meeting, Food Engineering Division, Chicago, IL

Jun 2009 Fortification of queso fresco, cheddar, and mozzarella cheese using selected sources of omega-3, Poster session, IFT Annual Meeting - Food Engineering Division, Anaheim, CA

Jun 2009 Calorimetric studies on the impact of High Hydrostatic Pressures on the thermostability of bovine a-lactalbumi, Poster session, IFT Annual Meeting - Food Engineering Division, Anaheim, CA

Jun 2009 Future technological opportunities in food engineering, Presentation, IFT Annual Meeting - International Division, Anaheim, CA

Jun 2009 Development and characterization of edible films from cactus pear (Opuntia ficus-indica) mucilage, Oral Poster session, IFT Annual Meeting - Food Engineering Division, Anaheim, CA

Jun 2009 Inactivation of bacillus cereus spores in raw whole milk using pressure assisted thermal processing (PATP), Poster session, IFT Annual Meeting – Food Engineering Division, Anaheim, CA

Jun 2009 Final Remarks, Session: Opportunities for the production of novel foods in Latin America and the Caribbean, IFT Annual Meeting - Food Engineering Division, Anaheim, CA

Jun 2009 Mathematical modeling of enzymatic coagulation of milk processed by nonthermal technologies, Poster session, IFT Annual Meeting - Food Engineering Divisio, Anaheim, CA

Apr 2009 Microstructure of soft-Hispanic style cheese made from thermal and thermo-sonicated milk, Poster session, Conference of Food Engineering, CoFE 2009, Columbus, OH

Apr 2009 Mathematical models to describe the inactivation of Bacillus, Poster session, Conference of Food Engineering, CoFE 2009, Columbus, OH

Apr 2009 Pulsed electric fields: Engineering Fundamentals and Applications, Poster session, Conference of Food Engineering, CoFE 2009, Columbus, OH

Nov 2008 Changes on the Calcium Distribution in Milk Treated by Different Preservation Methods, FIL-IDF World Dairy Summit & Exhibition-2008, Ciudad de México. México,

Nov 2008 Effect of Non-Thermal Technologies on the Viscosity of Milk, FIL-IDF World Dairy Summit & Exhibition-2008, Ciudad de México, México

Sep 2008 Rennetability of Cheese-Making Milk Processed by Nonthermal Technologies, FIESTA 2008, Brisbane, QLD, Australia

Sep 2008 Effect of Nonthermal Technologies on the Native Size Distribution of Fat Globules in Bovine Cheese-making Milk, FIESTA 2008, Brisbane, QLD, Australia

Aug 2008 Pulsed electric fields and ultrasound processing, Presentation, 95th Annual Meeting International Association of Food Protection (IAFP), Columbus, OH

Jul 2008 Microstructural effects in thermo-sonicated yogurt and other dairy products: Understanding and exploiting the science, Presentation, American Dairy Science Association Annual Meeting (ADSA), Indianapolis, IN

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Jul 2008 Microbial safety and bioactive efficacy: Effectiveness of pulsed electric field processing of dairy fluids, Presentation, American Dairy Science Association Annual Meeting (ADSA), Indianapolis, IN

Jun-Jul 2008 Advances and challenges in adopting certain food processing techniques that ensure product safety, Presentation, IFT Annual Meeting, New Orleans, LA

Jun-Jul 2008 Electrodepositing of milk materials during Pulsed Electric Fields processing, Presentation, IFT Annual Meeting, New Orleans, LA

Jun-Jul 2008 Determination of Allura Red (Red # 40) by Reverse-Phase High-Performance Liquid Chromatography (RP-HPLC) in strawberry flavored milk under Pulsed Electric Field Processing, Presentation, IFT Annual Meeting, New Orleans, LA

Jun-Jul 2008 Inactivation of Bacillus cereus spores under Pulsed electric Fields, mild thermal treatment and nisin in skim and whole milk, Presentation, IFT Annual Meeting. New Orleans, LA

Jun-Jul 2008 Modeling the inactivation of Listeria innocua in raw whole milk by thermo-sonication treatments, Presentation, IFT Annual Meeting. New Orleans, LA

Jun-Jul 2008 High hydrostatic pressure processing of fresh orange juice for microbial reduction, Presentation, IFT Annual Meeting, New Orleans, LA

Jun-Jul 2008 High hydrostatic pressure processed pear nectar to reduce microbial load, Presentation, IFT Annual Meeting, New Orleans, LA

Jun-Jul 2008 Effect of storage on the rheological characteristics and viability of probiotics of stirred yogurt manufactured with sonicated starter cultures, Presentation, IFT Annual Meeting, New Orleans, LA

Jun-Jul 2008 Combined effect of pulsed electric fields and selected antimicrobials on the shelf-life of apple cider, Presentation, IFT Annual Meeting, New Orleans, LA

Jun-Jul 2008 Effect of selected engineering variables on performance of a pulsed electric field system, Presentation, IFT Annual Meeting, New Orleans, LA

Jun-Jul 2008 Modeling microbial inactivation of E. coli ATCC 11775 after exposure to pulsed electric fields and selected antimicrobials, IFT Annual Meeting, New Orleans, LA

Apr 2008 Recent advances in emerging nonthermal technologies, Presentation, International Congress on Engineering and Food (ICEF 10), Viña del Mar, Chile

Jul-Aug 2007 Introductory remarks, Symposium: The world and the future of nonthermal technologies for processing foods, IFT Annual Meeting & Food Expo, Chicago, IL (Moderator)

Jul-Aug 2007 Research and implementation of nonthermal processing of foods in the Americas, Symposium: The world and the future of nonthermal technologies for processing foods, IFT Annual Meeting & Food Expo, Chicago, IL (Moderator)

Jul-Aug 2007 Introductory remarks, Symposium: Challenges and impact of food safety assurance in Latin America and the Caribbean, part 1: Food safety challenges and FBD surveillance, IFT Annual Meeting & Food Expo, Chicago, IL (Moderator)

Jul-Aug 2007 Introductory remarks, Symposium: The Challenges and impact of food safety assurance in Latin America and the Caribbean, part 2: Food safety implementation case studies, IFT Annual Meeting & Food Expo, Chicago, IL (Moderator)

Jul-Aug 2007 Pulsed electric fields on flavored milks: Physicochemical and microbiological changes, Nonthermal processing poster session, 2007 IFT Annual Meeting & Food Expo, Chicago, IL

Jun 2007 High pressure/thermal sterilization of pre-cooked scrambled egg patties, Poster presentation, 40th Anniversary Australian Institute of Food Science and Technology (AIFST) Convention, Melbourne, Australia

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Oct 2006 Tecnologías emergentes para la conservación de los alimentos, XIV Seminario Latinamerican y del Caribe Sobre ciencia y Tecnología de los Alimentos, Palacio de Convenciones de la Habana, Cuba (Moderator)

Oct 2006 Continuación Ingenieria y Tecnología de los Alimentos, XIV Seminario Latinamerican y del Caribe Sobre ciencia y Tecnología de los Alimentos, Palacio de Convenciones de la Habana, Cuba (Session chairman)

Jun 2006 Food Safety in Latin America: Its Impact on the Global Trade and Making food safety decisions when the science is incomplete, IFT Annual Meeting, Orlando, FL (Moderator)

Jun 2006 Effect of high hydrostatic pressure in the processing of probiotic lowfat yogurt, Oral presentation, IFT Annual Meeting, Orlando, FL

Jun 2006 Inactivation of Listeria innocua in milk by high temperature short time (HST) and high temperature short time ultrasonic (HTST-U) treatments, Poster presentation, IFT Annual Meeting, Orlando, FL

Jun 2006 UV light processing of fruit juices to inactivate Saccharomyces cerevisiae, Poster presentation, IFT Annual Meeting, Orlando, FL

Jun 2006 Synergistic inactivation of Escherichia coli in apple cider by pulsed electric fields and selected antimicrobials, Poster presentation, IFT Annual Meeting, Orlando, FL

Jun 2006 Mechanism of inactivation for thermo-sonicated Listeria innocua ATCC 51742 in whole milk using scanning and transmission electron microscopy, Poster presentation, IFT Annual Meeting, Orlando, FL

Jun 2006 Microstructure of fat globules in whole milk after thermo-sonication treatment, Poster presentation, IFT Annual Meeting, Orlando, FL

Dec 2005 Flowability in Food powders, Presentation, Conference at Catholic University, Montevideo, Uruguay

Nov 2005 High pressure thermal sterilization of precooked egg patties: factors affecting preheating efficiency, American Institute of Chemical Engineers Annual Meeting, Cincinnati, OH

Nov 2005 Undesirable phenomena encountered during food powder handling, processing, and storage, American Institute of Chemical Engineers Annual Meeting, Cincinnati, OH

Oct 2005 Scanning electron microscopy for thermoultrasonicated cells of Listeria innocua, Roundtable, CIBIA V Congresso Iberoamericano de Ingenieria de Alimentos, Puerto Vallarta, Mexico

Sep 2005 Thermal Sterilization of Foods, V Iberoamerican Congress on Food Engineering, Puerto Vallarta, Mexico

Sep 2005 Advances in Food Dehydration, Canning and Freezing, INNOVA 2005, 2nd International Symposium on Food Development and Innovation, Montevideo, Uruguay

Jul 2005 Consumer and trained panel evaluation of high pressure, Poster presentation, IFT Annual Meeting, New Orleans, LA

Jul 2005. Approaches for texture and syneresis improvement in scrambled egg patties after high pressure thermal sterilization, IFT. New Orleans, LA.

Jul 2005 Consumer and trained panel evaluation of high pressure, Poster session, IFT Annual Meeting, New Orleans, LA

Jul 2004 Optimization of high pressure thermal sterilization conditions for formulated egg products, Poster session, IFT Annual Meeting, Las Vegas, NV

Jul 2004 High pressure processing of egg-based products, IFT Annual Meeting, Las Vegas, NV

Jul 2004 Relevant legislation in Asia, Global harmonization of legislation with respect to new products and processes, IFT Annual Meeting, Las Vegas, NV

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2003 Quality factors & microbial flora evolution in fresh blended orange & carrot juice treated by pulsed electric fields (PEF), Poster session, CSIC, Valencia, Spain

2003 Pectin methly Esterase& quality factors of fresh blended orange & carrot juice inactivated by pulsed electric fields (PEF), Poster session, CSIC, Valencia, Spain

Oct 2003 Effect of high intensity pulsed electric fields on Saccharomyces cerevisiae suspended in orange juice, Poster session, 4th Congreso Iberoamericano de Ingeniería de Alimentos (CIBIA-IV), Valparaíso, Chile

Sep 2003 Inactivation of peroxidase in orange juice processed by high intensity pulsed electric fields, Workshop on nonthermal food preservation, Wageningen, Holland

Jul 2003 Quality factors and microbial flora evolution in fresh blended orange and carrot juice treated by Pulsed Electric Fields (PEF), Poster session, XII IUFoST (International Union of Food Science and Technology Congress), Chicago, IL

Jul 2003 High intensity pulsed electric field inactivation of pectin methyl esterase in orange juice, Poster session, XII IUFoST (International Union of Food Science and Technology Congress), Chicago, IL

Jul 2003 Textural and mass transfer properties of apple and potato slices exposed to pulsed electric fields, IFT Annual Meeting, Chicago, IL

Jul 2003 Synergistic effect of the combination of pulsed electric fields and mild thermal treatments on the inactivation of Listeria innocua in whole milk, Poster session, IFT Annual Meeting, Chicago, IL

Jul 2003 Effect of pulse width, frequency and polarity of high intensity pulsed electric fields in a commercial pectic enzymes complex, Poster session, IFT Annual Meeting, Chicago, IL

Jul 2003 Inactivation of Lactobacillus brevis in orange juice by high intensity pulsed electric fields, Poster session, IFT Annual Meeting, Chicago, IL

Jul 2003 High hydrostatic pressure processing of mango puree containing antibrowning agents, Poster session, IFT Annual Meeting, Chicago, IL

Jul 2003 Combined effect of high hydrostatic pressure and thermal treatment on the inactivation kinetics of lipoxygenase activity in raw soymilk, Poster session, IFT Annual Meeting, Chicago, IL

Jul 2003 Come-up time as a process variable on high hydrostatic pressure inactivation of Escherichia coli in liquid whole milk: A kinetic interpretation, Poster session, IFT Annual Meeting, Chicago, IL

Jul 2003 Pectin metil esterase and quality factors pulsed electric fields (PEF) inactivation in fresh blended orange and carrot juice, Poster session, IFT Annual Meeting, Chicago, IL

Jul 2003 Extension of milk shelf-life by a hurdle combination of pulsed electric fields and a mild thermal treatment, Poster session, IFT Annual Meeting, Chicago, IL

Jul 2003 Use of pulsed electric fields technology as a reprocessing alternative for fluid milk, Poster session, IFT Annual Meeting, Chicago, IL

Jul 2003 Microbial attachment to stainless steel surfaces: A comparative study between different finishes and a silver compound coating, Poster session, IFT Annual Meeting, Chicago, IL

Jul 2003 Viscoelastic properties of pressurized and heat-treated surimi gels made from Alaska pollock (Theragra chalcogramma) and Pacific whiting (Merluccius productus), Poster session, IFT Annual Meeting, Chicago, IL

Jul 2003 Physical properties of pressurized and heat-treated surimi gels as affected by potato starch and egg white, Poster session, IFT Annual Meeting, Chicago, IL

Jul 2003 Cheese making properties of high pressure processed milk: Pressure and holding time effects, Poster session, IFT Annual Meeting, Chicago, IL

Jul 2003 High pressure-processed Mexican sauce, IFT Annual Meeting, Chicago, IL

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Jul 2003 Yield stress as predictor of firmness in yogurt, IFT Annual Meeting, Chicago, IL

Nov 2003 Influence of Electric Current on the Effectiveness of Pulsed Electric Fields as a Food Preservation Process, 8th Topical Conference on Food Engineering (CoFE), San Francisco, CA

2003 Expanding international marketing opportunities for pasteurized milk by developing a new processing strategy: The combination of pulsed electric fields and heat, IMPACT Center Annual meeting, Session III, Pullman, WA

Sep 2002 Actualidad y perspectivas de los métodos no térmicos para el procesado de alimentos, CESIA 2nd Congreso Espanol De Ingenieria de Alimentos, Universitat de Lleida, España

Jun 2002 Low-fat yogurt manufacture using high hydrostatic pressure and thermal processing, IFT Annual Meeting, Anaheim, CA

Jun 2002 Thermal analysis of high-pressure processed starches of different amylose content, IFT Annual Meeting, Anaheim, CA

Jun 2002 Texture characterization of high-pressure processed starches with different amylose content, IFT Annual Meeting, Anaheim, CA

Jun 2002 Effect of polysaccharide and polysaccharide-fatty acid based on edible films on coated pear wedges during refrigeration storage, IFT Annual Meeting, Anaheim, CA

Jun 2002 Disrupting effect of high hydrostatic pressure on casein micelle isolates, IFT Annual Meeting, Anaheim, CA

Jun 2002 Friction of food powders: a new flowability index, IFT Annual Meeting, Anaheim, CA

Jun 2002 Friction in the Characterization of Food Powders Flowability, IFT Meeting, Anaheim, CA

Jun 2002 Listeria innocua inactivation kinetics in whole milk by high pressure, IFT Annual Meeting, Anaheim, CA

Jun 2002 High hydrostatic pressure processing of peach puree with and without antibrowning agents, IFT Annual Meeting, Anaheim, CA

Jun 2002 Effect of combined pressure and temperature in soymilk trypsin inhibitors, IFT Annual Meeting, Anaheim, CA

Jun 2002 Cheddar cheese manufacturing using high pressure processed milk: A comparative study, IFT Annual Meeting, Anaheim, CA

Jun 2002 Reduction of protease activity in a simulated milk ultrafiltrate by high intensity pulsed electric fields, IFT Annual Meeting, Anaheim, CA

Jun 2002 Pulsed electric fields (PEF) inactivation kinetics of E. coli in fresh blended orange juice with different proportions of carrot juice, IFT Annual Meeting, Anaheim, CA

Jun 2002 Pulsed electric fields processing for the preservation of horchata beverage, IFT Annual Meeting, Anaheim, CA

Jun 2002 Pulsed electric fields and its induced heating inactivate Listeria spp., IFT Annual Meeting, Anaheim, CA

Mar 2002 New Technologies: The Latest in Detection, Sterilization, and More, Presentation by Food Safety Magazine, Food Safety Summit and Expo, Washington DC

Mar 2002 Effects of pulsed electric fields on enzymes and other food components, Emerging Technologies for the Food Industry (EmerTec 2002), Madrid, Spain

Mar 2002 Reduction of protease activity in milk by high intensity pulsed electric fields. Emerging Technologies for the Food Industry (EmerTec 2002), Madrid, Spain

Mar 2002 Inactivation of a commercial pectic enzyme by high intensity pulsed electric fields, Emerging Technologies for the Food Industry (EmerTec 2002), Madrid, Spain

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Mar 2002 Inactivation of a commercial pectic enzyme by high intensity pulsed electric fields, Emerging Technologies for the Food Industry (EmerTec 2002), Madrid, Spain

Mar 2002 Tecnologias Emergentes de Interes para la Industia Alimentaria (EmerTec 2002), Madrid, Spain

Dec 2001 Inactivation kinetics of Enterobacter aerogenes by pulsed electric field: effect of growth stage, EUROCAFT 2001, Berlin, Germany

Dec 2001 Effects of high intensity pulsed electric fields on endopolygalacturonase activity in a commercial enzyme formulation, EUROCAFT 2001, Berlin, Germany

Dec 2001 Inactivation kinetics of a microbial lipase treated by high intensity pulsed electric fields, EUROCAFT 2001, Berlin, Germany

Dec 2001 Pulsed electric field inactivation of pectin methyl esterase in blended orange and carrot juice, EUROCAFT 2001, Berlin, Germany

Dec 2001 Kinetic analysis of Listeria innocua inactivation in whole milk by high pressure, EUROCAFT 2001, Berlin, Germany

Nov 2001 Development of a monitoring system for pulsed electric field processing units, CoFE, AIChE, Reno, NV

Nov 2001 Food powder technology: a review and update, CoFE, AIChE, Reno, NV

Nov 2001 Rheological characterization of food gels, CoFE, AIChE, Reno, NV

Nov 2001 Physical evaluation of high pressure processed starches of different amylose content, CoFE, AIChE, Reno, NV

Nov 2001 Dehydration of foods: a review and update, CoFE, AIChE, Reno, NV

Nov 2001 Evaluation of moisture change in apple cylinders treated by high hydrostatic pressure, CoFE, AIChE, Reno, NV

Nov 2001 Nonthermal food processing, CoFE, AIChE, Reno, NV

Nov 2001 Combined effects of high intensity pulsed electric fields and acidification on a lipase from Pseudomonas fluorescens, CoFE, AIChE, Reno, NV

Oct 2001 Non-thermal processing and food safety, XXI Congresso Brasileiro de Microbiologia, Foz do Iguacu PR, Brazil

Mar 2001 Nonthermal Food Processing, I Congreso Iberoamericano y las IX Jornadas Ecuatorianas de Ciencia y Tecnologia de Alimentos, Quito, Ecuador

Mar 2001 Tecnologias Emergentes para el Procesamento de Alimentos, I Congreso Iberoamericano y las IX Jornadas Ecuatorianas de Ciencia y Tecnologia de Alimentos, Quito, Ecuador

Jul 2001 Nonthermal Food Processing, I Congreso Iberoamericano IX Jornadas Ecuatorianas de Ciencia y Tecnologia de Alimentos, Quito, Ecuador

Jul 2001 Tecnologias Emergentes para el Procesamento de Alimentos, Congreso Iberoamericano IX Jornadas Ecuatorianas de Ciencia y Tecnologia de Alimentos, Quito, Ecuador

Jun 2001 Headspace, storage temperature and storage time affect sensory quality and acceptability of wet pack pears combat rations, IFT Annual Meeting, New Orleans, LA

Jun 2001 Novel processing technologies and packaging: Effects of ultra high pressure and pasteurizing doses of irradiation, IFT Annual meeting, New Orleans, LA

Jun 2001 Evaluation of the influence of headspace on the shelf life of retort pouch wet pack pears combat rations, IFT Annual Meeting, New Orleans, LA

Jun 2001 Shelf life study of retort pouch beef-containing combat rations packaged at selected headspaces, IFT Annual Meeting, New Orleans, LA

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Jun 2001 Influence of the come-up-time as a process variable on the high hydrostatic pressure inactivation of Listeria innocua on whole milk, IFT Annual Meeting, New Orleans, LA

Jun 2001 The combined effect of pulsed electric fields and conventional heating on the microbial quality and shelf life of skim milk, IFT Annual Meeting, New Orleans, LA

Jun 2001 Energy analysis of liquid whole egg pasteurization by pulsed electric field technology, IFT Annual Meeting, New Orleans, LA

Jun 2001 Use of mathematical simulations to evaluate the best location for high voltage and current sensors in pulsed electric field technology, IFT Annual Meeting, New Orleans, LA

Jun 2001 Inactivation of Listeria innocua and Pseudomonas fluorescens in skim milk: Some energy considerations, IFT Annual Meeting, New Orleans, LA

Jun 2001 Inactivation of Pseudomonas fluorescens in skim milk by combination of pulsed electric fields and organic acids, IFT Annual Meeting, New Orleans, LA

Jun 2001 Inactivation of Listeria innocua by combining pulsed electric fields and acetic acid in skim milk, IFT Annual Meeting, New Orleans, LA

Jun 2001 Effect of a 50 T pulsed magnetic field on Escherichia coli, Saccharomyces cerevisiae, Bacillus subtilis and Listeria innocua, IFT Annual Meeting, New Orleans, LA

Jun 2001 Development of automated monitoring system for pulsed electric field technology, IFT Annual Meeting, New Orleans, LA

Jun 2001 Effect of high intensity pulsed electric fields on a protease from Bacillus subtilis, IFT Annual Meeting, New Orleans, LA

Jun 2001 Combined effects of high intensity pulsed electric fields and mild heat on a lipase from Pseudomonas fluorescens, IFT Annual Meeting, New Orleans, LA

Jun 2001 Flow and viscoelastic properties of high hydrostatic pressure (HHP) avocado puree, IFT Annual Meeting, New Orleans, LA

Jun 2001 Combined effect of headspace and temperature over the shelf life of retort pouch black bean and rice burrito combat rations, IFT Annual Meeting, New Orleans, LA

Jun 2001 Microstructure of high hydrostatic pressure yogurt, IFT Annual Meeting, New Orleans, LA

Mar 2001 Study of the inactivation of Lactobacillus Plantarium in mixed orange and carrot juice by means of pulsed electric fields: comparison of inactivation kinetic models, 3rd Iberoamerican Congress of Food Engineering, Valencia, Spain

Mar 2001 Combined effects of high intensity pulsed electric fields and heat or acidification on a protease from Bacillus subtilis, 3rd Iberoamerican Congress of Food Engineering, Valencia, Spain

Mar 2001 Effect of high pressure on cooking time and water inhibition of black beans, 3rd Iberoamerican Congress of Food Engineering, Valencia, Spain

Mar 2001 Modeling of the combined effect of pulsed electric fields and acidification in the inactivation of Pseudomonas fluorescens in milk, 3rd Iberoamerican Congress of Food Engineering, Valencia, Spain

Mar 2001 Modeling of the combined effect of pulsed electric fields and acidification in the inactivation of Listeria innocua in milk, 3rd Iberoamerican Congress of Food Engineering, Valencia, Spain

Jun 2000 High hydrostatic pressure treatment of black beans protein bodies, IFT Annual Meeting, Dallas, TX

Jun 2000 Viscoelasticity by dynamics testing of surimi gels obtained by high hydrostatic pressure, IFT Annual Meeting, Dallas, TX

Jun 2000 Rheological properties of yogurt processed by high hydrostatic pressure, IFT Annual Meeting, Dallas, TX

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Jun 2000 The effect of padding materials on the compression characteristics of some agglomerated food powders, IFT Annual Meeting, Dallas, TX

Jun 2000 High hydrostatic pressure resistance of Escherichia coli, Listeria innocua, and Enterococcus faecium, IFT Annual Meeting, Dallas, TX

Jun 2000 The molten globule and functionality of beta-lactoglobulin induced by high hydrostatic, IFT Annual Meeting, Dallas, TX

Jun 2000 Effect of a high-intensity magnetic field on Escherichia coli, IFT Annual Meeting, Dallas, TX

Jun 2000 Design of a monitoring system for pulsed electric field processing, IFT Annual Meeting, Dallas, TX

Jun 2000 Pasteurization of skim milk with heat and pulsed electric fields, IFT Annual Meeting, Dallas, TX

Jun 2000 Inactivation of microorganisms by pulsed electric fields, IFT Annual Meeting, Dallas, TX

Jun 2000 Hurdle approach for the inactivation of Micrococcus luteus, IFT Annual Meeting, Dallas, TX

Jun 2000 Comparison of an 18-Tesla static and pulsed magnetic field on the inactivation of Saccharamyces cerevisiae, IFT Annual Meeting, Dallas, TX

Jun 2000 Inactivation effect of pulsed magnetic fields combined with other technologies on Escherichia coli, IFT Annual Meeting, Dallas, TX

Jun 2000 High hydrostatic pressure and the microstructure of asparagus, IFT Annual Meeting, Dallas, TX

Jun 2000 Combined effect of high hydrostatic pressure and water activity on Escherichia coli inhibition, IFT Annual Meeting, Dallas, TX

Apr 2000 Inactivation of polyphenoloxidase from pear and peach by pulsed electric fields, 8th International Congress on Engineering and Foods, Puebla, México

Apr 2000 Cheddar cheese quality as related to the use of pulsed electric fields to pasteurize milk, 8th International Congress on Engineering and Food, Puebla, México

Nov 1999 Evaluation of the effect of PEF pasteurization on cheesemaking properties of raw milk, Poster session, 6th Conference of Food Engineering (CoFE), AICHE Annual Meeting, Dallas, TX

Nov 1999 Influence of Product Properties on Food Freezing, 6th Conference of Food Engineering (CoFE), AICHE Annual Meeting, Dallas, TX

Nov 1999 Inactivation of Listeria innocua and Pseudomona fluorescens in skim milk with pulsed electric fields, 6th Conference of Food Engineering (CoFE), AICHE Annual Meeting, Dallas, TX

Nov 1999 Shelf-life Extension of Raw Skim Milk by Combined Heat and Pulsed Electric Fields (PEF), 6th Conference of Food Engineering (CoFE), AICHE Annual Meeting, Dallas, TX

Nov 1999 Rheological Properties of Cheddar cheese from Milk treated with High Hydrostatic Pressure, 6th Conference of Food Engineering (CoFE), AICHE Annual Meeting, Dallas, TX

Nov 1999 Quality Aspects of Apple Juice Influenced by Ultrafiltration Membrane Pore Size, 6th Conference of Food Engineering (CoFE), AICHE Annual Meeting, Dallas, TX

Nov 1999 Milk Pasteurization by High Voltage Pulsed Electric Fields for Improving Cheddar cheese Quality, 6th Conference of Food Engineering (CoFE), AICHE Annual Meeting, Dallas, TX

Nov 1999 Rheological Properties in Surimi Gels Obtained by High Hydrostatic Pressure, 6th Conference of Food Engineering (CoFE), AICHE Annual Meeting, Dallas, TX

Nov 1999 Electrical properties of peach juice and milk, European Conference on Emerging Food Science and Technology, Tampere, Finland

Nov 1999 Inactivation of Lactobacillus brevis in peach juice by electrical pulses of high field intensity, European Conference on Emerging Food Science and Technology, Tampere, Finland

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Nov 1999 Inhibition of peach polyphenol oxidase by pulsed electric fields, European Conference on Emerging Food Science and Technology. Tampere, Finland

Nov 1999 Inhibition of pear polyphenol oxidase by pulsed electric fields, European Conference on Emerging Food Science and Technology, Tampere, Finland

Nov 1999 Inactivation of Saccharomyces cerevisiae in a model solution of peach juice by electrical pulses of high field intensity, European Conference on Emerging Food Science and Technology, Tampere, Finland

Jul 1999 Inactivation of Listeria innocua in Liquid Whole Egg by Pulsed Electric Fields and Nisin, IFT Annual Meeting, Chicago, IL

Jul 1999 Transmission Electron Microscopy of Listeria innocua Treated by Pulsed Electric Fields and nisin, IFT Annual Meeting, Chicago, IL

Jul 1999 Inhibition of Tomato (Licopersicon esculentum mill) Pectin Methylesterase by Pulsed Electric Fields, IFT Annual Meeting, Chicago, IL

Jul 1999 Hurdle Approach for the Inactivation of Pseudomonas fluorescens in Liquid Whole egg, IFT Annual Meeting, Chicago, IL

Jul 1999 High Hydrostatic Pressure and Carbon Dioxide Inactivation of Saccharomyces cereviseae ssp, IFT Annual Meeting, Chicago, IL

Jul 1999 Enzyme Activity, Natural Flora, and Sensory Acceptability of Oscillatory High Hydrostatic Pressure Treated Guacamole, IFT Annual Meeting, Chicago, IL

Jul 1999 Nonthermal Inactivation of Endoproteases by Pulsed Electric Fields technology, IFT Annual Meeting, Chicago, IL

Jul 1999 Measurement of Delivered Energy in Pulsed Electric Field Technology, IFT Annual Meeting, Chicago, IL

Jul 1999 Inactivation of Listeria innocua in skim milk by Pulsed Electric Fields and nisin, IFT Annual Meeting, Chicago, IL

Jul 1999 Hydrophobicity and Molten Globule state of high Pressure Treated Beta-Lactoglobulin, IFT Annual Meeting, Chicago, IL

Jul 1999 Agglomerate Bulk Density Changes after Treatment in a High-Hydrostatic-Pressure Instrument: Effect of Pressure, Duration Time, Agglomerate Size, and Water Activity, IFT Annual Meeting, Chicago, IL

Jul 1999 Textural Properties of Dry-Cured Ham, IFT Annual Meeting, Chicago, IL

Jul 1999 Microbial Evolution and Color Changes during Storage of High Hydrostatic Pressure Treated Guacamole, IFT Annual Meeting, Chicago, IL

Jul 1999 Effect of Extrusion Temperature and Screw on a Blend of Rice and Pigeonpea (Cajanus cajan (L) millsp) Flour, IFT Annual Meeting, Chicago, IL

Jul 1999 Microstructure of Black Bean Protein Bodies Treated with High Hydrostatic Pressure, IFT Annual Meeting, Chicago, IL

Apr 1999 Quality Aspects of Apple Juice Influenced by Ultrafiltration Membrane Pore Size, IFT Annual Technical Conference & Expo of the AFS, Boston, MA

Sep 1998 Inactivación de Saccharomyces cerevisiae en Zumo de Melocotón Mediante la Aplicación du Pulsos de Alta Intensidad de Campo Eléctrico, XI Congreso Nacional de Microbiología de los Alimentos, Pamplona, Spain

Jun 1998 Cooking Time and Water Absorption of Black Beans Treated with High Pressure, IFT Annual Meeting, Atlanta, GA

60

Jun 1998 Electrical Charge Distribution Surrounding Microorganisms Suspended in Foods Exposed to Pulsed Electric Fields, IFT Annual Meeting, Atlanta, GA

Jun 1998 Heat Conduction in Microorganisms during Food Processing by Pulsed Electric Fields, IFT Annual Meeting, Atlanta, GA

Jun 1998 Engineering Aspects of the Continuous Treatment of Fluid Foods by Pulsed Electric Fields, IFT Annual Meeting, Atlanta, GA

Jun 1998 Dielectric Breakdown in a Non-Homogenous Food Processed by Pulsed Electric Fields, IFT Annual Meeting, Atlanta, GA

Jun 1998 Energy Analysis for Liquid Whole Egg Pasteurization Processed by Pulsed Electric Fields. IFT Annual Meeting, Atlanta, GA

Jun 1998 Viscoelastic Characteristics of Pacific Whiting Surimi Gels Treated by High Hydrostatic Pressure, IFT Annual Meeting, Atlanta, GA

Jun 1998 Color Changes during Storage of High Hydrostatic Pressure Treated Avocado Puree, IFT Annual Meeting, Atlanta, GA

Jun 1998 High Hydrostatic Pressure and Polypehnoloxidase Activity in Avocado Puree, IFT Annual Meeting, Atlanta, GA

Jun 1998 High Hydrostatic Pressure Induced Structural Changes to Neosartorya fischeri Ascospores, IFT Annual Meeting, Atlanta, GA

Jun 1998 Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree, IFTAnnual Meeting, Atlanta, GA

Jun 1998 Effect of pH and Water Activity on the Initiation of Germination and Inactivation of Bacillus cereus by High Hydrostatic Pressure, IFT Annual Meeting, Atlanta, GA

Jun 1998 Initiation of Germination and Inactivation by High Hydrostatic Pressure of Bacillus cereus Sporulated at Different Temperatures, IFT Annual Meeting, Atlanta, GA

Jun 1998 Heat, High Hydrostatic Pressure and High Intensity Pulsed Electric Field Inactivation of Ascospores and Vegetative Cells of Zygosaccharomyces bailii Suspended in Fruit Juices, IFT Annual Meeting, Atlanta, GA

Jun 1998 High Intensity Pulsed Electric Field Inactivation of Byssochlamys spp. Suspended in Fruit Juices, IFT Annual Meeting, Atlanta, GA

Jun 1998 Pasteurization of Raw Skim Milk by High Intensity Pulsed Electric Fields, IFT Annual Meeting, Atlanta, GA

Jun 1998 Resistant Microorganisms to High Intensity Pulsed Electric Field Pasteurization of Raw Skim Milk, IFT Annual Meeting, Atlanta, GA

Jun 1998 Hardness and Cohesiveness of High Hydrostatic Pressure Pacific Whiting Surimi Gels at Different Temperatures, IFT Annual Meeting, Atlanta, GA

Jun 1998 The Role of Pressure and Time on the Asymptotic Modulus of Alaska Pollock and Pacific Whiting Surimi Gels, IFT Annual Meeting, Atlanta, GA

Jun 1998 Attrition Evaluation for Selected Agglomerated Food Powders: The Effect of Agglomerate Size and Water Activity, IFT Annual Meeting, Atlanta, GA

Jun 1998 Compression Characteristics of Selected Food Powder Mixtures: The Effect of Particle Size, Mixture Composition, and Compression Cell Geometry, IFT Annual Meeting, Atlanta, GA

Nov 1997 Characterization and Functionality of Food Powders, CoFE, AIChE Annual Meeting, Los Angeles, CA

Nov 1997 A Comparison of Continuous and Pulsed High Hydrostatic Pressure Treatments for Zygosaccharomyces bailii Inactivation, CoFE, AIChE Annual Meeting, Los Angeles, CA

61

Nov 1997 Inactivation of E. coli in Liquid Whole Eggs Using Pulsed Electric Field Technology, CoFE, AIChE Annual Meeting, Los Angeles, CA

Nov 1997 Non-thermal Food Preservation Processes: Membrane Ultrafiltration and Pulsed Electric Fields Technology, CoFE, AIChE Annual Meeting, Los Angeles, CA

Nov 1997 A Packaging and Shelf Life Study of Apple Slices Preserved by Combined Methods, CoFE, AIChE Annual Meeting, Los Angeles, CA

Nov 1997 Textural Properties of High Hydrostatic Pressure and Heat Formed Surimi Gels, CoFE, AIChE Annual Meeting, Los Angeles, CA

Nov 1997 Water Activity in Minimal Processing and its Relation to Microbial Growth, CoFE, AIChE Annual Meeting, Los Angeles, CA

Jun 1997 Browning of Apple Slices Treated with Polysaccharide Films, IFT Annual Meeting, Orlando, FL

Jun 1997 Effect of Polysaccharide Film on Ethylene Production and Enzymatic Browning of Apple Slices, IFT Annual Meeting, Orlando, FL

Jun 1997 Quality Changes during Refrigerated Storage of Packaged Apple Slices Treated with Polysaccharide Films, IFT Annual Meeting, Orlando, FL

Jun 1997 Polygalacturonase Inactivation by High Hydrostatic Pressure, IFT Annual Meeting, Orlando, FL

Jun 1997 A Comparison Study of Pulsed Electric Fields, High Hydrostatic Pressure, and Thermal Processing on the Electrophoretic Patterns of Liquid Whole Eggs, IFT Annual Meeting, Orlando, FL

Jun 1997 Escherichia coli Inactivation in Liquid Whole Eggs by Pulsed Electric Fields, IFT Annual Meeting, Orlando, FL

Jun 1997 Inactivation of Bacillus subtilis Spores Using High Intensity Pulsed Electric Field in Combination with Other Food Preservation Technologies, IFT Annual Meeting, Orlando, FL

Jun 1997 Effect of Pulsed High Hydrostatic Treatments on Byssochlamys nivea Ascospores Suspended in Fruit Juice Concentrates, IFT Annual Meeting, Orlando, FL

Jun 1997 High Hydrostatic Pressure Induced Structural Changes to Zygosaccharomyces bailii, IFT Annual Meeting, Orlando, FL

Jun 1997 Effect of High Hydrostatic Pressure Treatment on Saccharomyces cerevisiae Viability, IFT Annual Meeting, Orlando, FL

Jun 1997 Inactivating Microorganisms Using a Pulsed Electric Field Continuous Treatment System, IFT Annual Meeting, Orlando, FL

Jun 1997 Microstructural Changes of Black Beans (Phaseolus vulgaris L.) treated with High Pressure, IFT Annual Meeting, Orlando, FL

Jun 1997 Pulsed Electric Field Inactivation of Foodborne Pathogens, IFT Annual Meeting, Orlando, FL

Jun 1997 Flow and Structural Characteristics of Concentrated Milk, IFT Annual Meeting, Orlando, FL

Jun 1997 Rheological and Structural Characteristics of High Hydrostatic Pressure Concentrated Milk, IFT Annual Meeting, Orlando, FL

Jun 1997 Scanning Electron Microscopy Observations of Agglomerated Milk Powders before and after Compression Testing, IFT Annual Meeting, Orlando, FL

Jun 1997 Inactivation of apple polyphenol oxidase by high intensity pulsed electric fields, IFT Annual Meeting, Orlando, FL

Apr 1997 Nonthermal Food Preservation by Pulsed Electric Fields, 7th International Congress on Engineering and Food (ICEF 7), London, UK

62

Apr 1997 Effect of Pulsed Electric Fields on Proteins: Plasmin, an Extracellular Protease from Pseudomonas fluorescens M3/6, and Casein, 7th International Congress on Engineering and Food (ICEF 7), London, UK

Apr 1997 High Hydrostatic Pressure Inactivation Kinetics of Zygosaccharomyces bailii, 7th International Congress on Engineering and Food (ICEF 7), London, UK

Apr 1997 Rheological Characterization of Concentrated Milk at Various Temperatures and Concentrations, 7th International Congress on Engineering and Food (ICEF 7), London, UK

Apr 1997 Rheological Characterization of Xanthan and Gellan Gels by Dynamic Tests, 7th International Congress on Engineering and Food (ICEF 7), London, UK

Oct 1996 Food Processing by High Voltage Pulsed Electric Field, 7th Mediterranean Congress of Chemical Engineering, Barcelona, Spain

Oct 1996 Textural Properties of Egg Gels Formed under High Hydrostatic Pressure, 7th Mediterranean Congress of Chemical Engineering, Barcelona, Spain

Oct 1996 Treatment of Peach Juice by High Voltage Pulsed Electric Field. Seventh Mediterranean Congress of Chemical Engineering. Barcelona, Spain.

Jul 1996 The Rheology of Concentrated Milk as a Function of Concentration, Temperature, and Storage Time, 5th World Congress of Chemical Engineering, San Diego, CA

Jul 1996 Rheology of Concentrated Milk: Effect of Solids Content, Temperature and Storage Time, IFT Annual Meeting of the American Dairy Science Association. Corvallis, OR.

Jul 1996 Effects of Pulsed Electric Fields on Two Proteins: An Extracellular Protease from Pseudomonas fluorescens M3/6 and Casein, IFT Annual Meeting of American Dairy Science Association, Corvallis, OR

Jun 1996 Compression Characteristics of Selected Agglomerated Food Powders, IFT Annual Meeting, New Orleans, LA

Jun 1996 Size Characterization of Selected Food Powders by Five Particle Size Distribution Functions, IFT Annual Meeting, New Orleans, LA

Jun 1996 Packaging and Shelf Life Study of Apple Slices Preserved by Combined Methods, IFT Annual Meeting, New Orleans, LA

Jun 1996 Inactivation of Bacillus subtilis and Escherichia coli Suspended in Pea Soup by High Intensity Pulsed Electric Fields, IFT Annual Meeting, New Orleans, LA

Jun 1996 Pulsed Electric Fields Inactivation of Escherichia coli Suspended Skim Milk, IFT Annual Meeting, New Orleans, LA

Jun 1996 Effect of High Intensity Pulsed Electric Fields on the Inactivation of Escherichia coli in Liquid Egg, IFT Annual Meeting, New Orleans, LA

Jun 1996 Rheological Characteristics of Xanthan Gum in the Presence of Ferric Ions, IFT Annual Meeting, New Orleans, LA

Jun 1996 Rheological Description of Full-Fat and Low-Fat Cheddar Cheese Made with Fat Mimetics, IFT Annual Meeting, New Orleans, LA

Jun 1996 Interactions between Beef Plasma and Starch on the Rheological Properties of Pacific Whiting Surimi Gels, IFT Annual Meeting, New Orleans, LA

Jun 1996 Setting and Protease Inhibitors on the Texture of Pacific Whiting Surimi Gels, IFT Annual Meeting, New Orleans, LA

Jun 1996 Viscoelastic Properties of Xanthan Gels Interacting with Electrolytes, IFT Annual Meeting, New Orleans, LA

63

Jun 1996 Inhibition of Polypehnoloxidase in Apple Slices During High Hydrostatic Pressure Treatments, IFT Annual Meeting, New Orleans, LA

Jun 1996 Browning of Apple Slices Processed by High Hydrostatic Pressure, IFT Annual Meeting, New Orleans, LA

Jun 1996 Viscoelastic Properties of Egg Gels Formed Under High Hydrostatic Pressure, IFT Annual Meeting, New Orleans, LA

Jun 1996 Flow Properties of Concentrated Milk: Effect of Temperature, Concentration and Storage Time, IFT Annual Meeting, New Orleans, LA

Jun 1996 High Hydrostatic Pressure as a Hurdle for Zygosaccharomyces bailii Inhibition, IFT Annual Meeting, New Orleans, LA

Jun 1996 Combined Effect of High Hydrostatic Pressure and Water Activity on Zygosaccharomyces bailii Inhibition, IFT Annual Meeting, New Orleans, LA

Jun 1996 Pulsed Electric Field Induced Structural Changes to Saccharomyces cerevisiae, IFT Annual Meeting, New Orleans, LA

Jun 1996 Functionality of Minimally Processed Coated Apple Slices, IFT Annual Meeting, New Orleans, LA

Mar 1996 Effect of the Extrusion Processing Conditions on Flour Mixes, 1st Venezuelan Congress on Food Science and Technology, Food Science and Technology Institute, Caracas, Venezuela

Mar 1996 High Hydrostatic Pressure as a Preservation Factor to Inhibit Zygosaccharomyces bailii by Combined Methods Technology, 1st Venezuelan Congress on Food Science and Technology, Food Science and Technology Institute, Caracas, Venezuela

Nov 1995 Rheological Characterization of Cheese-Whey Gels, 1st Iberoamerican Congress of Food Engineering, Campinas, Brazil

Nov 1995 Effect of Edible Films on Enzymatic Browning on Apple Slices, 1st Iberoamerican Congress of Food Engineering, Campinas, Brazil

Nov 1995 Electron Microscopy Study of Saccharomyces cerevisiae Treated in High Voltage Pulsed Electric Fields, CoFE, AIChE Annual Meeting, Chicago, IL

Nov 1995 HACCP and HAZOP on a Pulsed Electric Fields Processing Operation, CoFE, AIChE Annual Meeting, Chicago, IL

Nov 1995 Inactivation of Escherichia coli in Green Pea Soup Using Pulsed Electric Fields, CoFE, AIChE Annual Meeting, Chicago, IL

Nov 1995 Rheological Characterization of Gellan Gum by Dynamic Shear and Creep, CoFE, AIChE Annual Meeting, Chicago, IL

Nov 1995 Stability of Dehydrated Comminuted Orange Juice, Influence of Moisture Level and Storage Temperature, CoFE, AIChE Annual Meeting, Chicago, IL

Nov 1995 Prediction of Stability of Dehydrated Apple as a Function of Water Activity and Glass Transition Temperature, CoFE, AIChE Annual Meeting, Chicago, IL

Oct 1995 A Continuous Treatment System for Inactivating Microorganisms with Pulsed Electric Fields, Annual Meeting of Institute of Electrical and Electronic Engineers, Industry Applications Society, Orlando, FL

Aug 1995 Osmotic Dehydration of Apples, International Conference on Food Science and Technology, Fine Particle Society, Chicago, IL

Aug 1995 Characterization of the Attrition Process in Agglomerated Food Powders, International Conference on Food Science and Technology, Fine Particle Society, Chicago, IL

64

Aug 1995 Nonthermal Processing of Foods, 9th World Congress of Food Science and Technology, Budapest, Hungary (paper not read)

Aug 1995 Oscillating Magnetic Field Stabilization of Foods, Annual Meeting of IAMFES, Philadelphia, PA

Jun 1995 Pulse Waveshapes and Microbial Inactivation Using High Voltage Pulsed Electric Fields, IFT Annual Meeting, Anaheim, CA

Jun 1995 Nonthermal Inactivation of S. Cerevisiae in Apple Juice Using Pulsed Electric Fields, IFT Annual Meeting, Anaheim, CA

Jun 1995 Electron Microscope Studies of E. coli and S. aureus Subjected to High Voltage Pulsed Electric Fields, IFt Annual Meeting, Anaheim, CA

Jun 1995 Rheological Characterization of Evaporated Milk at Different Concentrations and Temperatures, IFT Annual Meeting, Anaheim, CA

Jun 1995 The Combined Inhibitory Effect of Lysozyme and High Voltage Pulsed Electric Fields on the Growth of Bacillus Subtilis Spores, IFT Annual Meeting, Anaheim, CA

Jun 1995 Viscoelastic Properties of Reduced Fat and Full-Fat Cheddar Cheese, IFT Annual Meeting, Anaheim, CA

Jun 1995 Rheological Properties of Food Gums: Effects of Concentration and Temperature, IFT Annual Meeting, Anaheim, CA

Jun 1995 Rheological Properties of Surimi Gels: Effects of Setting and Addition of Corn Starch, IFT Annual Meeting, Anaheim, CA

Jun 1995 Inactivation of a Protease from Pseudomonas fluorescens M3/6 Using High Voltage Pulsed Electric Fields, IFt Annual Meeting, Anaheim, CA

Jun 1995 Inactivation of Escherichia coli Using Combined Nonthermal Methods: pH, Ionic Strength and High Voltage Pulsed Electric Fields, IFt Annual Meeting, Anaheim, CA

Jun 1995 Enzymatic Browning of New Apple Cultivars and Inhibition by 4-Hexylresorcinol Based Formulations, IFT Annual Meeting, Anaheim, CA

Jun 1995 Effect of the Extrusion Conditions on Some Functional and Nutritional Properties of Pinto Bean Meal (Phaseolus vulgaris I.), IFT Annual Meeting, Anaheim, CA

Dec 1994 Nonthermal Food Pasteurization Using High Voltage Pulsed Electric Fields, ASAE International Winter Meeting, Atlanta, GA

Dec 1994 Pulsed Electric Field Treatment Chamber Design Using a Finite Element Method, ASAE International Winter Meeting, Atlanta, GA

Oct 1994 Preservation of Foods by Pulsed Electric Fields, R & D Associates Meeting, Boston, MA

Aug 1994 Inhibition of Browning of Fresh Apple Slices by 4-Hexylresorcinol, Symposium on Enzymatic Browning and Its Prevention in Foods, American Chemical Society, Washington, DC

Jun 1994 Effect of High Voltage Pulsed Electric Fields on Plasmin, IFT Annual Meeting, Atlanta, GA

Jun 1994 Predicting Viscoelastic Properties of Food Gum Dispersions Using a Fractional Derivative Model, IFT Annual Meeting, Atlanta, GA

Jun 1994 Temperature Dependence on the Inactivation of E. coli by High Voltage Pulsed Electric Fields, IFTAnnual Meeting, Atlanta, GA

Jun 1994 Protein Denaturation by Strong Electric Fields, IFT Annual Meeting, Atlanta, GA

Jun 1994 Prediction of Water Activity in Multicomponent Foods, ISOPOW Practicum II, Puebla, México

Jun 1994 Apple Preservation by Combined Methods, International Symposium on Properties of Water, Puebla, México

65

May 1994 Pulsed Electric Field Pasteurization of Foods with a Coaxial Treatment Chamber, Canadian Institute of Food Science and Technology Annual Meeting, Vancouver, British Columbia, Canada

May 1994 Growth Stage and Temperature Affect the Inactivation of E. coli by Pulsed Electric Fields, Canadian Institute of Food Science and Technology Annual Meeting, Vancouver, British Columbia, Canada

May 1994 Rheological Characteristics of Milkfat and Milkfat Blend Sucrose Polyesters, Canadian Institute of Food Science and Technology Annual Meeting, Vancouver, British Columbia, Canada

May 1994 A Computer Program to Predict Water Activity in Multicomponent Foods, Canadian Institute of Food Science and Technology Annual Meeting, Vancouver, British Columbia, Canada

May 1994 Production of Surimi from Carp and Pink Salmon, Canadian Institute of Food Science and Technology Annual Meeting, Vancouver, British Columbia, Canada

Oct 1993 Food Preservation by Pulsed Electric Fields, Food Preservation 2000, US Army Natick Research, Development and Engineering Center, Natick, MA

Aug 1993 Food Preservation by Pulsed Electric Fields, Summer Meeting of AIChE, San Louis, MO

Jul 1993 Characteristics of Surimi Prepared from Carp and Pink Salmon, IFT Annual Meeting, Chicago, IL

Jul 1993 Inactivation of Microorganisms in Liquid Foods by Pulsed Electric Fields, IFT Annual Meeting, Chicago, IL

Jul 1993 Pulsed Electric Field Inactivation of Alkaline Phosphatase, IFT Annual Meeting, Chicago, IL

Jul 1993 Rheology and Microstructure of ß-Lactoglobulin/Sodium Polypectate Gels, IFT Annual Meeting, Chicago, IL

Jul 1993 Slip Velocity and Yield Stress of Mayonnaise as a Function of Oil and Xanthan Concentration, IFT Annual Meeting, Chicago, IL

May 1993 Textural and Structural Changes in Apples Processed by Combined Methods, Food Structure Annual Meeting, Los Angeles, CA

Mar 1993 Attrition Kinetics in Tapped Agglomerated Food Powders, 2nd Latin American Congress on Food Science and Technology, México City, México

Feb 1993 Controlled Release in Foods, CoFE, AIChE Annual Meeting, Chicago, IL

Nov 1992 Attrition Assessment in Agglomerated Food Powders, International Food Technology Exposition and Conference (IFTEC), The Hague, The Netherlands

Nov 1992 Rheological Characterization of Mayonnaise at Different Oil and Xanthan Concentrations, International Food Technology Exposition and Conference, The Hague, The Netherlands

Nov 1992 Textural Structural and Mass Transfer Studies of Apples Processed Using the Combined Method Approach, 5th International Symposium on Properties of Water, Peñsicola, Spain

Aug 1992 Rheological Properties of Food Gums, CoFE, AIChE National Meeting, Minneapolis, MN

Jun 1992 Compaction Characteristics of Agglomerated Food Powders, IFT Annual Meeting, New Orleans, LA

Jun 1992 Textural Changes during Dehydration of Apple Slices by Combined Methods, IFT Annual Meeting, New Orleans, LA

Jun 1991 In Vitro Degradation and Solute Release from Erodible Polyanhydride Supports, ACHEMA '91, International Meeting on Chemical Engineering and Biotechnology, Frankfurt am Main, Germany

Jun 1991 Prediction of Water Activity in Multicomponent Foods by an Interactive Computer Program, IFT Annual Meeting, Dallas, TX

Mar 1991 CYTED-D, AHI: A Multinational Project on Intermediate Moisture Foods, CoFE, AIChE Annual Meeting, Chicago, IL

66

Mar 1991 Attrition in Agglomerated Coffee, CoFE, AIChE Annual Meeting, Chicago, IL

Nov 1990 Mechanical Characterization of Polymers Useful in Controlled Drug Release Applications, CoFE, AIChE Annual Meeting, Chicago, IL

Nov 1990 The Use of Polydiethylglicino-Phosphazene and Polydiphenoxyphosphazene as Biodegradable Polymers in Controlled Release Systems, CoFE, AIChE Annual Meeting, Chicago, IL

Aug 1990 Mechanical Characterization of Polymers Useful in Controlled Drug Release Applications, 1st World Congress of Biomechanics, La Jolla, CA

Jun 1990 Characterization of the Attrition Process in Agglomerated Coffee by Natural Fractals, IFT Annual Meeting, Anaheim, CA (paper had a press release at time of presentation)

Sep 1989 Characterization of Erodible Polymers Useful in Controlled Drug Release Applications, Universidad de Los Andes, Mérida, Venezuela

May 1989 Modeling of the Sorption Kinetics and the Browning Reaction of Freeze-Dried Pineapple Pulp, 5th International Congress on Engineering and Food, Cologne, Germany

Nov 1988 Rheological Characterization of Semi-Liquid Food Products, AIChE Annual Meeting, Washington, DC

Oct 1988 Mechanical Tests on Polyphosphazenes Polymers Useful in Controlled Release Applications, Annual Meeting of American Association of Pharmaceutical Scientists, Orlando, FL

Aug 1988 Polyphosphazenes as Physical Supports for Controlled Drug Release, Annual Meeting of Controlled Release Society, Basel, Switzerland

Jun 1988 Modeling of Compaction by Tapping in Agglomerated Coffee, IFT Annual Meeting, New Orleans, LA

Jun 1988 Stability and Moisture Sorption Kinetics of Freeze-Dried Pineapple Pulp, IFT Annual Meeting, New Orleans, LA

Jun 1988 Polyphosphazenes as Physical Supports for Controlled Drug Release, ACHEMA '88, International Meeting on Chemical Engineering and Biotechnology, Frankfurt am Main, Germany

May 1988 Particle Segregation in Food Powder Binary Mixtures, Powder and Bulk Solids Conference, Chicago, IL

Mar 1988 Continuous Gravity Thickening, Annual Meeting of AFS, Ocean City, MD

Nov 1987 Attrition of Instant Coffee by Tapping, AIChE Annual Meeting, New York, NY

Mar 1987 Bulk Properties of Selected Food Powders Mixtures, World Congress of Food Technology II, Barcelona, Spain

Jun1986 Density and Compressibility of Selected Food Ingredients Mixtures, IFT Annual Meeting, Dallas, TX

Dec 1985 Flow Parameters of Fluid Foods, 11th Interamerican Congress of Chemical Engineering, San Juan, PR

Dec 1985 Segregation in Food Powders, 11th Interamerican Congress of Chemical Engineering, San Juan, PR

Jul 1985 Determination of the Flow Parameters of Fluid Foods Using a Digitizer and a Personal Computer, 4th International Congress on Engineering and Food, Edmonton, Alberta, Canada

Mar 1985 Kinetic Models for the Attrition of Instant Coffee, 6th Annual Meeting of the Fine Particle Society, Miami, FL

Nov 1984 Segregation in Food Powders, AIChE Annual Meeting, San Francisco, CA

Jun 1984 Microstructure of Selected Binary Food Powder Mixtures, IFT Annual Meeting, Anaheim, CA

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Nov 1982 Flow Properties in Semiliquid Foods, Food Engineering Department, University of Massachusetts, Amherst, MA

h) Scientific Interviews

Daniel, Alice. 2002. Natural Borne Killers. G.V. Barbosa-Cánovas and others interviewed. Prism 12 (2): 32-33.

i) Scientific Recognition

Néstor, M.V. and E. Galibert, eds. 2004. Sociedad Internacional de Ingenieros en Alimentos (ISFE). La Alimentacion Latinoamericana (253) 46-47.

UNPUBLISHED WORK

Maltery Plant Design. University of Massachusetts, Amherst (December 1983).

Use of Alternating Directions to Aquifer Simulation Systems. Technion, Israel Institute of Technology, Haifa, Israel (April 1980).

Predicting Model for the Galilean Sea Level. Technion, Israel Institute of Technology, Haifa, Israel (April 1980).

Capture and Processing of Tuna. School of Engineering, University of Uruguay, Montevideo, Uruguay (March 1977).

FUNDED RESEARCH PROJECTS

Principal Investigator

Improving Thermal Processing of Foods Sealed in Military-Ration Polymeric Trays. CORANET III STP (TBD) $760,000 (2010-2013)

Adding Omega-3 to Selected Cheeses. WA State Dairy Products Commission, (3rd part) $52,000 (2010-2011)

Industry-Government-Academia Network to Improve MREs. CORANET III – Department of Defense, $105,000 (2009-2016)

Milk Processing by Pulsed Electric Fields: Evaluation of Microbial Quality and Selected Nutrients at Different Storage Conditions. WA State Dairy Products Commission, $95,634 (2009-2011)

Adding Omega-3 to Selected Cheeses. WA State Dairy Products Commission, $91,144 (2008-2010)

Manufacturing “Queso Fresco” Using Ultrasonicated Milk. WA State Dairy Products Commission, $89,144 (2008-2010)

Industry-Government-Academia Network to Improve MREs. CORANET II – Department of Defense, $120,000 (2006-2009)

Production of Extended-shelf-life milk and Flavored Milk Products by PEF-enhanced Thermal Pasteurization. U.S. Army Natick Soldier Systems Center, $328,199 (2005-2009)

Enhance Release of Beta-Galactosidase from Milk by Ultrasonification. WA State Dairy Products Commission, $43,217 (2005-2006)

Expanding International Marketing Opportunities for Sterilized Vegetables by Developing a New Processing Strategy: The Combination of High Pressure and Heat. International Marketing Program for Agricultural Commodities & Trade, $34,000 (2005-2006)

Expanding International Marketing Opportunities for Pasteurized Milk by Developing a New Processing Strategy: The Combination of Pulsed Electric Fields and Heat. International Marketing Program for Agricultural Commodities & Trade, $65,170 (2004-2006)

Food and Agricultural Sciences National Needs Graduate Fellowship Grants Program. Cooperative State Research, Education, and Extension Service (CSREES/USDA), $300,000 (August 16, 2002–August 15, 2005)

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Preservation of Egg-Patties by Pressure-Assisted Thermal Processing. CORANET Program, $185,000 (2004-2007). WSU leads this project, developed in partnership with National Center for Food Safety and Technology and Ohio State University (total grant is for $550,000)

Comparison of the efficiency of UV-Light, HHP and PEF for the inactivation of enzymes and microorganisms in grape juice. Universidad de Lleida España. 1999-2003

Preservation of liquid foods by pulsed electric fields in combination with mild thermal treatments. Washington Technology Center. 1999-2003

Microbial load reduction by pulsed electric fields applied on process water used in the production of frozen French fries. LambWeston Inc. 1999-2003

Scale-up and commercial application of a PEF system for processing of liquid milk. Avista Utilities, Inland Northwest Dairies. 1999-2003

Effect of high hydrostatic pressure on the mechanical and physical characteristics of packaging films. National Food Processors Association. 1999-2003

Development of additive-free low fat yogurt employing High Hydrostatic Pressure. International Marketing Program for Agricultural Commodities & Trade. 1999-2003

Identification and verification of specifications applied to meals ready to eat (MRE). Part I: Verification of headspace requirements. DoD. Combat Rations Network. 1999-2003

Low Fat Yogurt by High Hydrostatic Pressure. Impact Center, $30,000 (November 2001-December 2003)

Cheese Processing by High Hydrostatic Pressure. Dairy Management, Inc., $46,000 (November 2001-December 2003)

Combat Ration Network (CORANET). Defense Logistics Agency, Philadelphia, PA, $15,000 (November 1, 2001–October 30, 2002)

Milk Processing by Pulsed Electric Fields. Washington Technology Center, $200,000 (December 2000-December 2002)

Low Fat Yogurt by High Hydrostatic Pressure. Impact Center, $25,000 (November 2000-December 2002)

Edible Films for Fruit Processing. Impact Center, $38,000 (November 2000-December 2002)

Cheese Processing by High Hydrostatic Pressure. Dairy Management Inc., $48,000 (November 2000-December 2002)

Nonthermal Processing of Milk using Pulsed Electric Fields. Avista Utilities, $175,000 (January 1, 2000–December 31, 2002)

Cheese Manufacturing by High Hydrostatic Pressure. DMI Dairy management Inc., $34,000 (January 2000–December 2000)

Food and Agricultural Sciences National Needs Graduate Fellowship Grants Program. Cooperative State Research, Education, and Extension Service (CSREES/USDA), $276,000 (August 16, 2000–August 15, 2003)

Implementation of Biodegradable Films Coating Selected Fruits. IMPACT Center, Washington State University, $34,730 (January 2000–December 2000)

1999 Conference of Food Engineering (CoFE’99). National Science Foundation (NSF), $7,500 (June 1999–December 1999)

Improved Quality Specifications in Meals-Ready-to-Eat (MRE). Combat Ration Network (CORANET), Defense Logistics Agency, Philadelphia, PA, $281,678 (May 1, 1999–April 30, 2000)

High Pressure Food Processing-Part V. IMPACT Center, Washington State University, $30,000 (January 1, 1999–December 31, 2000)

Milk Pasteurization by Pulsed Electric Fields and High Pressure. Electrical Power- Research Institute (EPRI), Palo Alto, CA, $120,000 (January 1, 1999–December 31, 2000)

69

Preservation of Foods by Pulsed Electric Fields. IMPACT Center, Washington State University, $32,000 (January 1, 1999–December 31, 1999)

High Pressure Food Processing-Part IV. IMPACT Center, Washington State University, $20,000 (January 1, 1998–March 31, 1999)

Apple Juice Pasteurization by Pulsed Electric Fields-Part III. IMPACT Center, Washington State University, $30,000 (January 1, 1998–December 31, 1999)

Preservation of Foods by Oscillating Magnetic Fields. Unilever Research Laboratorium, Vlaardingen, The Netherlands, $100,000 (January 1, 1998–December 31, 1999)

1997 Conference of Food Engineering (CoFE’97). National Science Foundation (NFS), $7,500 (June 1997–December 1997)

Apple Juice Pasteurization by Pulsed Electric Fields-Part II. IMPACT Center, Washington State University, $30,000 (January 1, 1997–December 31, 1997)

Combat Rations Network. CORANET, Defense Logistics Agency, Philadelphia, PA, $90,000 (June 1996–December 2000)

Extending the Shelf-life of Asparagus by High Hydrostatic Pressure. Asparagus Commission, State of Washington, $6,500 (June 1996–December 2000)

Apple Juice Pasteurization by Pulsed Electric Fields. IMPACT Center, Washington State University, $30,000 (January 1, 1996–December 31, 1996)

High Pressure Food Processing-Part III. IMPACT Center, Washington State University, $30,000 (April 1996–March 1997)

Prevention of Browning in Apples-Part II. Washington Apple Commission, $70,000 (January 1996–December 1996)

Preservation of Foods by Nonthermal Processes. Electrical Power Research Institute (EPRI)/Bonneville Power Administration (BPA), $160,000 (October 1995–September 1998)

Prevention of Browning in Apples. Washington Apple Commission, $51,138 (January 1995–December 1995)

High Pressure Food Processing-Part II. IMPACT Center, Washington State University, $42,341 (April 1995–March 1996)

High Pressure Food Processing. Department of Energy, BPA, $79,353 (October 1994-September 1997)

Center for Nonthermal Processing of Foods. Department of Energy, BPA, $106,725 (October 1994–September 1997)

Electromagnetic Modeling and Protein Aggregation in Cell Membranes Treated in Pulsed High Voltage Electric Fields. Department of the Army, AASERT Program, $80,000 (July 1994–June 1997)

Establishment of Industrial Guidelines for the Production of Surimi and Kamaboko from Carp and Pink Salmon. IMPACT Center, Washington State University, $30,372 (April 1994-March 1995)

High Pressure Food Processing. IMPACT Center, Washington State University, $30,000 (April 1994–March 1995)

Integrated Product, Process and Package Development (I3PD) in the Food Industry. USDA-Higher Education Challenge Grants Program $16,879 (WSU Component), in cooperation with Oregon State University (leading Institution) and Utah State University

Course Development: Engineering Properties of Biological Materials. USDA-Higher Education Challenge Grants Program $13,206 (WSU Component), in cooperation with Purdue University (leading Institution) and North Carolina State University

Surimi and Kamaboko from Carp and Pink Salmon-Part II. IMPACT Center, Washington State University, $15,000 (April 1993–March 1994)

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Enzyme Inactivation and Chemical Changes Induced in Foods by Pulsed Electric Field Treatment. Department of the Army, AASERT Program, $112,629 (May 1993–May 1996)

Stabilization of Combat Rations by Pulsed Electric Fields. US Army Natick, $998,385 (October 1992–March 1995)

Fresh-Like Fruit Products by Combining Preservation Techniques-Part III. IMPACT Center, Washington State University, $7,000 (April 1993–March 1994)

Latin American Interest Group Seminar Series. International Programs Office, Washington State University, $1,000 (October 1992–September 1993)

Surimi and Kamaboko from Carp and Pink Salmon. IMPACT Center, Washington State University, $11,000 (April 1992–March 1993)

US-Spain Research Cooperative Program. International Program Development Office, Washington State University, $12,000 (January 1992–December 1992)

Sterilization of Foods by Electric Pulses and Oscillating Magnetic Fields. Department of Energy, BPA, $150,676 (April 1992–March 1995)

Rheological Characterization of Food Gums. Grant-in-Aid Program, Washington State University, $13,000 (July 1992–June 1993)

Functional Properties of Surimi from Tilapia and Sardines-Part II. Ministry for Education and Science, Spain, 8,600,000 pesetas and $2,500 (January-July 1991)

Pasteurization and Sterilization of Foods by Pulsed Electric Fields and Oscillating Magnetic Fields. Nalley's Fine Foods, $5,800 (January 1991–December 1992)

Fresh-Like Fruit Products by Combining Preservation Techniques-Part II. IMPACT Center, Washington State University, $25,000 (April 1992–March 1993)

Fresh-Like Fruit Products by Combining Preservation Techniques. IMPACT Center, Washington State University, $21,980 (April 1991–March 1992)

Compaction Characteristics of Agglomerated Food Powders by Tapping. College of Agriculture and Home Economics, Washington State University, $6,900 (October 1990–September 1991)

Mechanical Properties of Several Polymers Useful in Controlled Release Applications. University-Industry Research Center in Pharmaceutical/Chemical Sciences of Puerto Rico, $43,560 (September 1988–August 1989)

Study of Attrition by Fractals. College of Engineering, University of Puerto Rico, $2,750 (February 1988–January 1989)

Morphology of Food Powders-Part II. College of Engineering, University of Puerto Rico, $2,500 (February 1987–January 1988)

Morphology of Food Powders. College of Engineering, University of Puerto Rico, $2,020 (February 1986–January 1987)

Continuous Gravity Thickening-Part II. College of Engineering, University of Puerto Rico, $18,200 (March 1988–February 1989)

Continuous Gravity Thickening. College of Engineering, University of Puerto Rico, $5,340 (February 1987–January 1988)

Intermediate Moisture Foods. CYTED-D and University of Puerto Rico, $25,000 (January–December 1989)

Functional Properties of Surimi from Tilapia and Sardines. Ministry for Education and Science, Spain, 6,000,000 pesetas and $2,600 (January–June 1990)

Surimi as an Intermediate Moisture Food. University of Puerto Rico-CYTED-D, $15,000 (August 1987–July 1990)

Minced Fish from Tilapia. UPR-Sea Grant, $2,000 (August 1986–July 1987)

Osmotic Dehydration of Pineapple. Land Authority of Puerto Rico, $24,500 (October 1988–September 1989)

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Bromelain Extraction from Pineapple. Land Authority of Puerto Rico, $6,200 (March–August 1990)

Optimization in Pineapple Processing-Part II. Land Authority of Puerto Rico, $24,500 (August 1987–July 1988)

Optimization in Pineapple Processing. Land Authority of Puerto Rico, $23,000 (August 1986–July 1987)

Coffee Drying by Microwaves. Department of Agriculture of Puerto Rico, $97,460 (approved, but not funded)

Co-Principal Investigator

Food packaging material for microwave and high pressure sterilization: USDA special crops program for food safety. (2008-2010) $160,000

Processing of carrot/orange juice and soybean milk by pulsed electric fields. European Union, FEDER Program, $750,000 (March 1999–February 2002)

Measurement and Control of IMPACT Sensitivity in Fruits and Vegetables. USDA-NRICGP, $100,000 (September 1995–August 1997)

Preservation of Food by Pulsed Electric Fields. CYCIT (Comisión Interministerial de Ciencia y Tecnología), Spain, $120,000 (September 1995–August 1997)

Measurement and Control of IMPACT Damage Resistance in Fruits and Vegetables. USDA-NRICGP, $85,000 (September 1993–August 1995)

Polyphosphazenes as Physical Supports for Controlled Drug Release-Part II. NSF EPSCoR, $15,000 (October 1990–September 1991)

Polyphosphazenes as Physical Supports for Controlled Drug Release. NSF EPSCoR, $185,000 (October 1986–September 1990)

Polyphosphazenes as Physical Supports for Controlled Drug Release. NIH, $233,002 (approved, but not funded)

FURTHER STUDIES

Mar 1994 Course: Preservation of Fruits by Combined Methods, Valencia Polytechnic University, Valencia, Spain

Jan 1994 Workshop: [M] Course Workshop, Washington State University, Pullman, WA

Jan 1993 Workshop: Faculty Development, Washington State University, Pullman, WA

Jan 1992 Workshop: Quality in Teaching and Research, Washington State University, Pullman, WA

Jun 1991 IFT-IUFoST Basic Symposium: Physical Chemistry of Foods, Dallas, TX

May 1991 Workshop: Writing across the Curriculum, Washington State University, Pullman, WA

Jun 1989 IFT-IUFoST Basic Symposium: Advances in Bio- and Food Process Engineering, Chicago, IL

Aug 1988 Gordon Research Conference: Drug Carriers in Medicine and Biology, Plymouth, NH

Jun 1988 Course: Seafood Technology, IFT, New Orleans, LA

May 1988 Course: Agglomeration, Powder & Bulk Solids Conference, Rosemont, IL

Mar 1988 Workshop: Filter Media, American Filtration Society Conference, Ocean City, MD

Mar 1988 Workshop: Anaerobic Treatment Processes, University of Puerto Rico, Mayagüez

Mar 1988 Seminar: Computer Aided Design Using CADKEY, CIAPR, University of Puerto Rico, Mayagüez

Mar 1988 Course: Prediction and Determination of Water Activity in Foods, Universidad de Las Américas, Puebla, México

Feb 1988 Course: Rheology of Biological Fluids, University of Puerto Rico, Mayagüez

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May 1987 Course: Dry Powder Mixing and Blending, Powder and Bulk Solids Conference, Rosemont, IL

May 1987 Course: Modern Particle Size and Shape Characterization, Powder and Bulk Solids Conference, Rosemont, IL

Sep 1986 Course: Strategy of Experimentation, Dupont, Wilmington, DL

Sep 1986 Course: Minicomputers, Microcomputer and Programmable Controllers for Process Control, The Center for Professional Advancement, Arecibo, PR

May 1985 Course: Food Sensory Evaluation, LATU, sponsored by OAS and GTZ, Montevideo, Uruguay

Oct 1980 Seminar: Viscometry, Haake-Buchler Inc., Boston, MA

Jan-Apr 1980 Course: International Postgraduate Course in Computer Applications to Water Resources, Technion, Israel Institute of Technology, Haifa, Israel

Sep 1979 Course: Design of Systems with Microprocessors, Instituto Argentino de Automación Industrial, Buenos Aires, Argentina

May 1979 Course: Hydraulics, Instituto Argentino de Automación Industrial, Buenos Aires, Argentina

Apr 1979 Course: Steel Heat Treatments, School of Engineering, Universidad de Buenos Aires, Argentina

Sep 1977 Course: Breweries and Malteries, Interbrau, Munich, West Germany

Jun-Aug 1975 Course: Random Processes, School of Engineering, University of Uruguay, Montevideo, Uruguay

LANGUAGES

Spanish Reading/Writing/Oral Skills Native speaker

English Reading/Writing/Oral Skills Excellent

French Reading Skills Good

French Writing/Oral Skills Fair

German Reading/Writing/Oral Skills Fair

EXTRACURRICULAR ACTIVITIES

Sep 2005 International Committee Member, CIBIA V Congresso Iberoamericano de Ingenieria de Alimentos, Puerto Vallarta, Jalisco, Mexico

Apr 2004 International Committee Member: International Conference of Engineering and Food (ICEF 9), Montpellier, France

Oct 2003 Organizing Committee Member: 4th Iberoamerican Conference of Food Engineering, Valparaiso, Chile

2003 Subcommittee Representative, Institute of Food Technologists Technical Presentation, Chicago, IL

2002 Member: Scholarships Committee, Biological Systems Engineering, Washington State University, Pullman, WA

2001 Member: Facilities Committee, Biological Systems Engineering, Washington State University, Pullman, WA

2001 Chair: International Division, Institute of Food Technologists, Chicago, IL

2001 Councilor: Food Engineering Division, IFT, Chicago, IL

2000 Member: Food Engineering Pilot Plant Committee, Washington State University, Pullman, WA

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2000-2001 Chair: International Programs Committee, College of Agriculture and Home Economics, Washington State University, Pullman, WA

1999-2001 Councilor: Nonthermal Processing Division, IFT, Chicago, IL

1999-2000 Chair: Food Processing Pilot Plant Committee, Washington State University, Pullman, WA

1998-2000 Chair: Graduate Student Recruitment Committee, Department of Biological Systems Engineering, Washington State University, Pullman, WA

1997-2000 Chair: Food Engineering Committee, Department of Biological Systems Engineering, Washington State University, Pullman, WA

1997-1999 Member: Pulsed Electric Fields Steering Committee, EPRI-FTA, Minneapolis, MN

1996-2000 Executive Board Members: IFT Food Engineering Division, Chicago, IL

1996-present Member-at-Large: IFT International Division, Chicago, IL

1996-2000 Chair: Awards Committee, Department of Biological Systems Engineering, Washington State University, Pullman, WA

1995-1998 Member: Faculty Senate Library Committee, Washington State University, Pullman, WA

1995-1997 Chair: Technical Staff Needs Committee, Department of Biological Systems Engineering, Washington State University, Pullman, WA

1994-1995 Member: Water, Soil and Environment Engineering Search Committee, Department of Biological Systems Engineering, Washington State University, Pullman, WA

1994-1996 Member: Food Engineering Search Committee, Department of Biological Systems Engineering, Washington State University, Pullman, WA

1993-1996 Member: Honors and Award Committee, Department of Biological Systems Engineering, Washington State University, Pullman, WA

1992-1998 Member: Food Processing Pilot Plant Committee, Washington State University, Pullman, WA

1992-present Member: Honorary Doctoral Degree Committee, Washington State University, Pullman, WA

1991-1997 Member: Executive Committee, Latin American Interest Group, Washington State University, Pullman, WA

1991-1993 Chair: Master in Food Engineering Committee, Washington State University, Pullman, WA

1991-1992 Member: Cultural Diversity Committee, College of Agriculture and Home Economics, Washington State University, Pullman, WA

1990-1991 Member: Curriculum Committee, College of Engineering and Architecture, Washington State University, Pullman, WA

1991-1998 Member: Graduate Student Recruitment Committee, Department of Biological Systems Engineering, Washington State University, Pullman, WA

1991-1995 Member: Undergraduate Student Recruitment Committee, Department of Biological Systems Engineering, Washington State University, Pullman, WA

1991 Member: Food Processing Research and Extension Committee, Department of Biological Systems Engineering, Washington State University, Pullman, WA

1990 Chair: Technical Staff Needs Committee, Department of Biological Systems Engineering, Washington State University, Pullman, WA

1990 Treasurer: ACTA-PR (Puerto Rican Association for Food Science and Technology), San Juan, PR

1989-1990 Chair: American Filtration Society, Caribbean Chapter, Mayagüez, PR

1989-1990 Member: American Filtration Society, Caribbean Chapter, Mayagüez, PR

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1989-1990 Member: Optimization in the Manufacturing of Puerto Rican Cheese, University of Puerto Rico, Mayagüez

1988-1989 President: Sigma Xi, The Scientific Research Society, Mayagüez, PR

1988-1989 Member: Sigma Xi, Southeast Region, Nominations Committee, Mayagüez, PR

1987-1989 Member: Industrial Utilization of Puerto Rican Products from Aquaculture, University of Puerto Rico, Mayagüez

1987-1988 Member: Inter-institutional Doctoral Program between University of Puerto Rico and Ponce Medical School, Mayagüez

1986-1990 Member: Master in Food Technology Committee, University of Puerto Rico, Mayagüez

1986-1990 Member: Chemical Engineering Research Committee, University of Puerto Rico, Mayagüez

1986-1990 Faculty Advisor: AIChE and IIQ-PR Student Chapters, Mayagüez, PR

1986-1988 Chair: Coffee Drying Committee, College of Engineering, University of Puerto Rico, Mayagüez

1983-1984 President: Food Engineering Graduate Student Association, University of Massachusetts, Amherst, MA

1982-1984 Member: Graduate Council, University of Massachusetts, Amherst, MA

1982-1984 Member: General Education Council, University of Massachusetts, Amherst, MA

1982-1984 Member: Academic Priorities Committee, University of Massachusetts, Amherst, MA

1982-1984 Member: Academic Standards Committee, University of Massachusetts, Amherst, MA

1982-1983 Senator: Graduate Student Senate, University of Massachusetts, Amherst, MA

1968-1974 Member: Movimiento Estudiantil Benéfico Uruguayo (Uruguayan Movement for Children's Welfare), (1970-1972, President), Montevideo, Uruguay

Documents

GUSTAVO V. BARBOSA-CÁNOVASsites.bsyse.wsu.edu/barbosa/PDF other/LongCV_GB_Sep2010.pdfE-mail: [email protected] . ... Sahlin Faculty Excellence Award for Research Scholarship and Arts,